Winter Vegetable Soup
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Winter Vegetable Soup
Category
Soups and Breads
Ingredients
- 2 tablespoons butter
- 2 tablespoons Fustini's Robust SELECT olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 1 parsnip, peeled and sliced thin
- 1 garlic clove, whole
- 3 cups vegetable stock
- salt and pepper to taste
- 1/4 cup cabbage, sliced
- 1 tablespoon sun-dried tomato, diced for garnish
- Fustini's Iron Fish Honey vinegar, for garnish
- 1/2 baguette
- 2 tablespoons Fustini's Tuscan Herb olive oil
- Olive Bruschetta Spread
Ingredients
Directions
- Heat butter and oil in a pot over moderate heat. Add carrot, celery and onion and saute for several minutes. Add parsnip and garlic and cook another few minutes. Add vegetable stock and bring to a simmer. Season with salt and pepper. Add cabbage and bring it to simmer. Simmer until cabbage is just tender. Ladle into serving bowls and garnish with tomato and a drizzle of Iron Fish honey balsamic. Preheat oven to 375 degrees. Slice baguette into 1/2" slices. Place on a baking sheet and drizzle with olive oil. Bake 7-9 minutes. Remove from oven and allow to cool. Spoon Olive Bruschetta sauce over top and serve with soup.