"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

ZUPPA Recipe

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This recipe for ZUPPA, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


2 T. olive oil
1 medium onion, diced
2 medium carrots, diced
1 celery stalk, diced
1 garlic clove, minced
3 medium potatoes (about #), unpeeled and diced
3 c. thinly sliced cabbage
1 (15-1/2 oz.) can cannelloni bean, drained
1 (14-1/2 oz.) can diced tomatoes, undrained
2 (14 oz.) cans low-sodium chicken broth
3 c. water
tsp. dried rosemary
tsp. salt
tsp. pepper
Grated Parmesan cheese

Heat oil in a large stockpot over medium heat. Add onion, cook, stirring occasionally, 6 minutes or until softened. Add carrots and celery; cook, stirring occasionally, 3 minutes. Add remaining ingredients (except cheese). Cover and bring to a boil; reduce heat and simmer gently 1 to 2 hours. Serve with Parmesan cheese. Serves 6.

Personal Notes:
Personal Notes:
Would be good if you added sausage or kielbasa too. It reminds me of Olive Garden's soup.




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