Vegetable Soup With Fennel, Herbs And Parmesan Broth Recipe

Name: Vegetable Soup With Fennel, Herbs And Parmesan Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 garlic cloves, minced; 6 carrots, halved lengthwise and thinly sliced crosswise; 6 celery ribs, halved lengthwise and thinly sliced crosswise; 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise; 1 fennel bulb-halved, cored and thinly sliced; 1 sm can low sodium diced tomatoes; 2 bay leaves, preferably fresh; 6 cups low sodium chicken stock; 4 cups water; One 3-inch square Parmigiano-Reggiano rind; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon chopped basil; Salt and freshly ground pepper; 1/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
6 carrots, halved lengthwise and thinly sliced crosswise
6 celery ribs, halved lengthwise and thinly sliced crosswise
2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
1 fennel bulb-halved, cored and thinly sliced
1 sm can low sodium diced tomatoes
2 bay leaves, preferably fresh
6 cups low sodium chicken stock
4 cups water
One 3-inch square Parmigiano-Reggiano rind
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped basil
Salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

1
Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the chicken stock and water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.
2
Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.
3
Notes

930

kcal

Calories

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 4 garlic cloves, minced, 6 carrots, halved lengthwise and thinly sliced crosswise, 6 celery ribs, halved lengthwise and thinly sliced crosswise, and more.

Yes, Vegetable Soup With Fennel, Herbs And Parmesan Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup With Fennel, Herbs And Parmesan Broth

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