in Soup Recipes

Clear vegetable soup al Arrabiata

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • ½ fennel bulb(s)
  • 2 stalk(s) Celery
  • 2 carrots
  • ½ zucchini
  • 4 waxy potatoes
  • 1 liter vegetable broth
  • ½ tsp chili flakes
  • 4 tbsp Parmesan, grated, for sprinkling
  • 2 tbsp olive oil, mild
  • Italian herbs (thyme, rosemary, oregano)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Wash and dry the vegetables, and cut into 1 cm cubes. Wash, peel, and dice the potatoes. Pour the vegetable stock into a saucepan, bring to a boil, and cook the potatoes for 5 minutes. Then add the fennel, carrots, and onion. Simmer on low heat for about 10 minutes. Two minutes before the end, add the zucchini and olive oil and season with chili, Italian herbs, salt, and pepper. Serve the soup in soup bowls and sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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