Hearty Mallorcan Vegetable Soup
Equipment
- Shallow earthenware casserole dish or Dutch oven
- Knife
- oven
Ingredients
- 2 tablespoons olive oil
- 4 medium scallions finely chopped
- 1/4 cup finely chopped onion
- 4 garlic cloves finely chopped
- 2 medium green bell peppers finely chopped (about 1 1/2 cups)
- 2 tablespoons finely chopped fresh parsley
- 1/2 pound tomatoes peeled, seeded, and coarsely chopped
- 3/4 pound cabbage coarsely chopped
- 3 artichoke hearts quartered
- Salt to taste
- Freshly ground black pepper to taste
- 4 1/2 cups vegetable broth
- 8-12 thin slices day-old country bread
- Extra-virgin olive oil for drizzling
Instructions
- Cook Vegetables:
- Heat 2 tablespoons of olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
- Add the scallions, onion, garlic, bell peppers, and parsley.
- Cook, stirring, until softened (1-2 minutes).
- Reduce heat to low, cover, and cook for 15 minutes until well-blended.
- Add Tomatoes and Cook:
- Increase heat to medium, stir in tomatoes, and cook until blended (about 5 minutes).
- Add cabbage, artichokes, salt, and pepper.
- Reduce heat to low, cover, and cook for 15 minutes more.
- Simmer Soup:
- Stir in the vegetable broth, cover, and cook for 20 minutes until the flavors are blended and the soup is fragrant.
- Bake Bread:
- Preheat oven to 450°F.
- Place half of the bread slices under the vegetable soup in the casserole dish and arrange the rest on top of the vegetables.
- Drizzle the bread with extra-virgin olive oil.
- Bake for 10 minutes or until the bread is golden.
- Serve:
- If using earthenware, serve hot in the dish, or transfer to individual bowls.
Notes & Wine Advice
Wine Advice:
Pair with a crisp, light white wine such as Albariño or a young Tempranillo.Nutrition values
Calories: 280 kcal | Carbohydrates: 35 g | Protein: 8 g | Fat: 13 g | Sugar: 8 g