Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4
© Yunhee Kim

How to Make It

Step 1    

Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender, about 5 minutes. Add the water and the cheese rind and bring to a simmer. Cover partially and cook over moderately low heat until the vegetables are very tender, about 30 minutes.

Step 2    

Discard the cheese rind and bay leaves. Stir in the parsley and basil and season the soup with salt and pepper. Ladle into bowls, sprinkle with the grated cheese and serve.

Notes

One Serving 180 cal, 10 gm fat, 2.5 gm sat fat, 19 gm carb, 4.9 gm fiber.

You May Like

Aggregate Rating value: 3

Review Count: 1603

Worst Rating: 0

Best Rating: 5