25 ml olive oil 2 tbsp
3 yellow onions, chopped
3 garlic cloves, finely chopped
1 celery stalk, chopped
1.25 L tomato juice 5 cup
750 g small white potatoes, halved 1 1/2 lb
250 ml dry white wine 1 cup
4 sprigs thyme
2 carrots, sliced
1 small bulb fennel, cored & chopped
1 can whole tomatoes (28 oz / 196 ml), seeded & coarsely chopped with juice reserved
1 small head escarole, very thinly sliced
50 ml flat-leaf parsley, chopped 1/4 cup
salt & pepper to taste
parmesan cheese, grated
Heat oil in a large, heavy stockpot over medium heat. Add onions, garlic and celery. Cook until light brown, stirring occasionally; about 10 minutes. Add tomato juice, 5 cups (1.25 L) water, potatoes and wine. Bring to a boil. Reduce heat, simmer 5 minutes. Add thyme, carrots, fennel, tomatoes and reserved canned tomato juice. Stir well to combine. Cook until vegetables are fork tender; 15 to 20 minutes. Stir in escarole and parsley. Cook until escarole wilts. Season to taste with salt and pepper. Serve sprinkled with parmesan cheese.
Serves 8