Italian Vegetable Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 yellow onions, chopped
• 5 garlic cloves, finely chopped
• 1 celery, chopped
• 5 cups tomato juice
• 6 cups vegetable stock
• 2 cups dry wine
• 1 1/2 lbs small potatoes, cubed
• 5 sprigs fresh thyme (stems discarded)
• 1 small celery root, in 1/2-inch cube
• 2 small zucchini, halved lengthwise & thinly sliced
• 2 large carrots, 1/2-inch pieces
• 1 small fennel, cored and chopped
• 16 ounces diced tomatoes (peeled)
• 4 ounces parmesan rind
• 1/4 cup flat leaf parsley
• salt
• fresh ground black pepper

Recipe

• 1 heat oil in a stock pot. brown the onions, garlic and celery (~10 min.).
• 2 add tomato juice, vegetable stock, wine and potatoes. bring to a boil, reduce and simmer ~5 minutes.
• 3 add thyme, celery root, zucchini, carrots, fennel, tomatoes and parmesan rind. cook until veggies are fork-tender (~15-20 minutes).
• 4 stir in parsley, salt & pepper.
• 5 serve with thinly sliced crostini & pistou.