Marvelous Vegetable Soup Recipes

SERIOUSLY GOOD VEGETABLE SOUP

Steps:

• Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the broth and water. Add 1/2 teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

MARVELOUS VEGETABLE SOUP

Steps:

• Brown beef in hot oil in a heavy, large stock pot; add 3 cups water.
• Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
• Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes.
• Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally.
• Yield: about 8 quarts.

ITALIAN-STYLE VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan.
• Add parsley and garlic.
• Saute over medium heat.
• Before garlic changes colour, add pancetta.
• Saute until lightly browned.
• Stir in cabbage.
• Cover and cook 1 to 2 minutes.
• Add remaining vegetables to saucepan.
• Cover and cook about 5 minutes.
• Add broth and water, if using, and prosciutto rind or ham shank.
• Cover and reduce heat.
• Simmer 40 to 50 minutes.
• Remove half the vegetables with a slotted spoon.
• Place in a blender or food processor and process until smooth.
• Return to saucepan.
• Season with salt and pepper.
• Serve hot with Parmesan cheese sprinkled over top.
• VARIATION:
• Toast about 20 thick slices of Italian bread.
• Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese.
• Ladle soup into bowls.
• Serve with additional Parmesan cheese.

MARVELOUS MINESTRONE SOUP

Steps:

• Heat the oil on medium-high in a 4 1/2-quart Dutch oven or soup pot. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir. Coarsely chop the celery and add it to the pot. Stir. Thinly slice the carrots and add them to the pot. Stir. Remove the tough ends of the green beans and cut them in 1/2-inch pieces, adding them to the pot as you cut. Stir.
• Pour the chicken and beef broth into the pot. Add the tomatoes with their juice, tomato sauce, cannellini beans with their juice and the orzo. Cover the pot, raise the heat to high and bring the soup to a boil. This will take about 5 to 6 minutes.
• When soup comes to a boil, uncover and stir well. (The orzo sinks to the bottom.) Add the Italian seasoning and garlic. Boil until green beans and pasta are tender, about 9 minutes. Season with salt and pepper to taste. Remove soup from heat and ladle into bowls. Serve at once, garnishing each bowl with 1 tablespoon grated parmesan.