Italian-style Vegetable Soup
Thomas Griffiths, CMC
Director of Campbell's Culinary & Baking Institute
Yield: 6 portions
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
Soffritto
1 Tbsp Olive oil
1 Tbsp Garlic, minced
2 ea Carrot, peeled, small dice (about ½ Cup)
3 stalks Celery, peeled, small dice (about ½ Cup)
1 small Onion, peeled, small dice (about 1/3 Cup)
To taste Sea Salt
To taste Crushed Black Pepper
1 link Italian sausage, cooked and diced (about ½ Cup)
1 ea Red bell pepper, small dice (about ½ Cup)
1 small Green Zucchini, small dice (about ½ Cup)
6 ea Green Beans, sliced on the bias (about ½ Cup)
1 container V8 Tomato Herb Soup (18.3 oz)
6 oz Swanson Chicken Cooking Stock, low sodium
6 oz Water
Pepperidge Farm Croutons
Parmigiano cheese
Method
Heat a heavy sauce pot for about one minute, add the oil to heat.
Immediately add the soffritto ingredients of garlic, carrot, celery and onion stirring with a wooden spoon. Cook gently for 3 minutes without developing color. Season to taste.
This is a very common way to develop great flavor by "sweetening the pot".
Note: In French cooking we call a soffrito a mirepoix.
Add the sausage, red bell pepper, zucchini, green beans and potato and continue to stir for 3 minutes further.
Add one container of V8 Tomato Herb Soup and 6 oz Swanson Chicken Cooking Stock. Simmer for 15 minutes, ladel over Pepperidge Farm croutons and garnish to taste with grated, Parmigiano cheese-enjoy.
