1919 - The Italian Cook Book

Vegetable Soup

DDV CULINARY

Any kind of vegetables may be used for this soup:
carrots, celery, cabbage, turnips, onions, potatoes,
spinach, the outside leaves of lettuce or greens of any variety.

Select three or four kind of vegetables,
shred or chop coarsely cabbage or greens,
and slice or cut in cubes the root vegetables.
Put them over the fire with a small quantity of cooking oil or butter substitute,
and let them fry until they have absorbed the fat.
Then add broth and cook until the vegetables are very tender.
Fry croutons of stale bread in oil and serve them in the soup.