Monday, April 17, 2006

Recipe: Italian Vegetable Soup

I made vegetable soup for Easter lunch together with a Roast Leg of Lamb, Mashed Potatoes and Cheesecake with Passionfruit Sauce. Of course I took a picture of everything, including the bouquet of flowers, and forgot to take one of the soup. Anyway, here's the recipe.

Italian Vegetable Soup

4 stalks celery (the small kind) or 1 stalk of the large celery, sliced thin
1 carrot, quartered lengthwise then sliced thin
1 zucchini, diced
1/2 radish, diced
10 cups vegetable broth
1 cup dried cheese ravioli
8 Italian plum tomatoes in can, crushed

Grated Parmesan cheese

Bring broth to a boil. Add celery and carrot, simmer for 1 minute. Add zucchini, radish and tomato, simmer for 10 minutes. Add cheese ravioli and continue to simmer until pasta is done. Serve with Parmesan cheese.

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