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thinking of spring vegetable soup March 7, 2011

Filed under: Uncategorized — chefveggi @ 6:18 pm

Today outside looks very sunny but cold so I thought a nice pot of steaming” thinking of spring veggie soup” was just what the good DR. ordered.

This is very easy to put together and you can use whatever veggies you have on hand.  Sub leeks for onions if you have an old leek laying around the fridge starting to turn.   If you have some fennel throw that in the pot.  Most vegetables will work.  Not so sure about beets though might turn the soup a reddish color but if you don’t mind then go ahead and add the beets!

2 Tablespoons evo ( extra virgin olive oil )

1 zuchinni, scrubbed, washed and diced medium

1 small onion, washed and diced small

2 small yukon gold potatoes, washed,  scrubbed, not peeled and diced medium

2-3 carrots, scrubbed, washed, not peeled,  sliced medium

2 stalks celery, washed and sliced medium

1 cup fresh green beans, washed, root end snapped off, pointy end left on and cut into 1/2 inch pieces

1/2 bulb fennel, washed, cut in half and thinly sliced

1 teaspoon salt, kosher salt or sea salt

1 cup chopped tomatoes, canned or fresh

1 16 ounce can cannellini beans, rinsed ( to remove the salt )

optional:  1/2 small head savoy cabbage, washed and thinly sliced

4-6 cups vegetable stock ( I like the organic pacific brand tastes wonderful. )

Salt and pepper to taste

In a large soup pot heat on medium for 1-2 minutes then add 2 Tablespoons extra virgin olive oil.  Add zuchinni,  onions, yukon gold potatoes, carrots, celery, green beans and fennel.  Sprinkle in 1 teaspoon kosher salt or sea salt.  Saute for 4-5 minutes.  Stirring occasionally ( you don’t want the vegetables to brown ).  Add the tomatoes, cannellini beans and cabbage if you are using.  Mix together.  Add the broth and bring to a boil.  Turn down to a slow simmer ( just a little bubble ) and cover.  Let everything cook for 45 minutes to 1 hour.  Taste and adjust with salt and pepper and cook 10 minutes longer.

I like to puree half and mix back together it gives the soup nice texture and adds a creaminess to it with no cream.

Can also be doubled.

This is my son Zach’s favorite soup he can eat almost the entire pot by himself!

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