Sunday, April 23, 2017

Italian Vegetable Soup

Stock made by frying 8 oz of chopped pancetta.  Place cooked meat in water with, Knorr Beef stock concentrate, minced Garlic, dried Oregano, Basil, Chives, and Thyme; and fresh Italian Parsley and Rosemary.

Add to this Onion, Button Mushrooms, Carrots and Celery.

Then Broccoli, Chopped Spinach and Canned Diced Tomatoes.

Simmer and further season with Black Pepper and salt to taste.

Served with pan-toasted baguette medallions.

Every good soup needs a bread to sop up the broth with!

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