Instructions:
Bring vegetable broth to a boil. Using a food processor, chop
garlic, onion, carrot and celery. Saute vegetables in extra
virgin olive oil for 3 to 4 minutes. Add sfarrata and saute
2 to 3 minutes. Add 1/3 of the broth and salt. Cook for
10 minutes, stirring occasionally. Add another 1/3 of the broth
cook an additional 15 minutes. Add the black pepper and
parsley. Drizzle with olive oil, add cheese, stir and cook for
another 10 minutes. Add the remaining broth and well and serve hot. Serves 6 to 8.
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