COUNTRY VEGETABLE SOUP
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For the Soup
2 medium carrots, cut lengthwise into quarters, then crosswise into small chunks
8 ounces green beans, trimmed and cut into 1-inch lengths
1 large bunch Swiss chard (about 2 pounds), leaves separated from stems, stems coarsely chopped, leaves thinly slivered
2 small zucchini, trimmed and cut lengthwise into quarters, then crosswise into quarters, then crosswise into small chunks
Fine sea salt*
Freshly ground black pepper*
For the Garnish
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 clove garlic, green germ removed, minced
2 small ribs celery, strings removed, diced
3 ounces 1/4-inch-thick slices
prosciutto, rind removed, cut into tiny dice
Place the carrots, beans, chard stems and zucchini in a large soup pot and add water to cover by about 2 inches. Bring to a boil, reduce the heat to low, and simmer, uncovered, until all the vegetables are tender, about 40 minutes. Add the chard leaves and the salt; cook until the leaves are wilted and tender, about 35 minutes. Season with salt and pepper and remove from the heat.
While the vegetables are cooking, prepare the garnish. Place the oil, onion, garlic, celery, and prosciutto in a medium-size skillet and cook over medium heat, stirring frequently, until the vegetables are tender and completely translucent, about 20 minutes. Be vigilant, adjusting the heat so the vegetables don’t brown. Remove from the heat and set aside.
Serve the soup and the garnish hot or at room temperature. Either way, stir the garnish in the minestra just before serving.
Excerpted from Italian Farmhouse,*
Copyright (c) 2000 by Susan Loomis. Reprinted with permission
by Workman Publishing.
