This is one of my favorite photos that I took in Venice, Italy back in May. This is an alley somewhere in Cannaregio, which is where we stayed. I loved every moment of my time in Italy and the thing I loved the most was the food. Why all this talk of Italy all of a sudden? I found the following recipe in the November issue of Men’s Health under the headline Italian Food Like Grandma Used to Make. It was delish!
Olga’s Vegetable Soup
What you’ll need
3/4 cup olive oil (more or less)
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, washed and chopped
1/4 cup tomato paste
3 to 4 cups cooked white beans, such as cannellini, with their liquid if possible
How to make it
1. Put about a third of the olive oil in the bottom of a deep pot over medium heat. Add half each of the chopped onions, carrots, and celery, and cook, stirring occasionally, until they soften (about 10 minutes). Add half of the remaining oil and repeat the process, seasoning with salt and pepper as you go. Add the last of the oil with the parsley, cabbage, and chard, and cook, stirring occasionally, until everything is softened but not browned. Adjust the heat as necessary.
2. Add the tomato paste and stir. Partially mash the beans, leaving some of them more or less whole; add them to the pot, along with any bean-cooking liquid and enough water to make the whole mixture stewy but not too watery.
3. Keep cooking, tasting, and seasoning as necessary, until all the vegetables are very tender and the soup is hot.
Serve hot or warm.
Time: 1 hour / Servings: 10