Hearty Vegetable Chowder

November 14, 2016

• 2 tbsp. Della Terra Rosemary Olive Oil
• 1 cup onion, chopped
• 5 cups cabbage, chopped
• 4 cloves garlic, finely chopped
• 1 cup potato, chopped
• 2 cups white turnip, peeled and chopped
• ½ cup carrot, chopped
• 1 cup corn, fresh or frozen
• 1 ½ cups fennel bulbs, chopped
• 1 cup tomatoes, chopped
• 3 cups vegetable stock
• 3 cups milk
• 1 tsp. each of thyme, basil, oregano, salt, pepper
• 2 tbsp. fresh parsley, chopped

Heat the Della Terra Rosemary Olive Oil in a large stockpot over high heat. Add the onions and cabbage and cook for 2 -3 minutes.  Add the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook for another 2-3 minutes and then add the stock and milk.
 
Bring to a simmer over medium heat and add the herbs. Simmer for 30 minutes or until all vegetables are tender.
 
Add salt and pepper to taste. Serve topped with fresh parsley.

Prep: 15 minutes
Cook: 40 minutes
Makes: 4 servings

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