Vegetable Soup, Italian Army

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Classic Vegetable Soup, Italian Army, 1936-45

(La classica minestra di verdure)

 

This recipe was adaptable to using whatever fresh vegetables were locally available. It cautioned that in order to produce a good soup, one should add sufficient water in the beginning and not add more water later during the cooking process. 

 

Yield: 4 servings

 

U.S.                     Metric                       Ingredients

50 g                         50 g                         salt pork or bacon

1 clove                     1 clove                     garlic

1medium to large           1medium to large     leek

1 tbsp                       15 ml                       butter

1 tbsp                       15 ml                       oil

3 medium                     3 medium                potatoes

 

Vegetables in season, such as:

1-2 small to medium    1-2 small to medium zucchini

1 head                      1 head                         celeriac

½ head                     ½ head                        cauliflower

½ cup                       120 ml                     English peas, shelled

 

2 quarts                    2 liters                      water

to taste                     to taste                     salt

to taste                     to taste                     pepper

2 cups                      500 ml                     cabbage, shredded

2 tbsp                       30 ml                       parsley, chopped

5 oz (6 fl oz)                 150 g                       rice, uncooked

 

Procedure

1.      Cut the salt pork into ¼” pieces.

2.      Clean the leeks well, cut in half lengthwise and then into ¼” slices

3.      Cut the potatoes and other vegetables into ½” pieces.

4.      Place bacon, garlic, leeks butter and oil into a large casserole or pot.

5.      Cook over medium-low heat until the bacon is rendered but not completely crisp.

6.      Add the potatoes and all the vegetables

7.      Stir and cook for several minutes.

8.      Add two quarts of water. Add more water if necessary to cover the ingredients, and enough to insure that more water does not need to be added later during the cooking process.

9.      Lightly season with salt and pepper.

10.  Bring to a boil, lower the heat and simmer for 2 hours

11.  Twenty minutes before serving, add the cabbage, parsley and rice.

12.  When the rice is cooked al dente, adjust the seasoning.

13.  Serve with grated Parmesan cheese. 

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