13 May Hearty Vegetable Soup
Hearty Vegetable Soup
13 May 2017
PREP. TIME: 25 MIN - COOK TIME: 40 MIN - SERVES: 8
This delicious, hearty vegetarian soup will warm the hearts of everyone on a cold wintery day.
When you are preparing the vegetables, try and chop the hard vegetables into similar size pieces - the smaller the dice, and shredding of the leaves, the more elegant the soup.
Serve with best quality freshest bread and butter and extra cheese.
1 - 2 Onion, Red or brown
1 - 2 Leeks
2 Celery Stick
1 Turnip, Optional
1 Swede, Optional
1 - 2 Zucchini
¼ Cabbage - green
1 bunch Rainbow Chard or Silver Beet
750 g Tomatoes, Skinned and chopped
150 g Green Beans
400 g Cooked cannelini beans
½ cup Extra Virgin Olive Oil
1 - 2 cups Risoni or other small pasta, Cooked, optional
½ cup Parsley, chopped
1 cup Paremsan Cheese, grated
Chopping board; Paring knife; Cooks knife; strainer; Large soup pot; Cheese grater
Prepare the vegetables:
Skin and dice the onions.
Remove the green outer leaves of the leek, rinse the remaining white part well, ridding it of any dirt, chop into rings.
Peel and dice the carrot, swede, and turnip.
Rinse and finely chop the celery.
Top and tail the zucchini - do not peel, chop into dice.
Remove the core from the cabbage and chop the leaves finely. Rinse well.
Trim the ends of the Swiss Chard or Silver beet and chop finely - all of the stalks and the leaves. Rinse well.
Top and tail the beans - chopped into 3 or 4 pieces.
Drain and rinse the cannellini beans.
Place a heavy based 5-liter pot over gentle to moderate heat:
Add the olive oil and gently cook the onions and leeks for about 5 - 10 minutes.
Add the carrots, stirring to soften for a minute or two, follow these with the celery, the turnip, and the swede, sweating each vegetable as you go.
Add the cabbage, season with salt and pepper, stir well, cover the pot and cook gently for 10 minutes.
Add the silver beet and cook it gently for another 10 minutes or so.
Add the chopped tomatoes.
Cover all of the vegetables with cold water and bring to a slow simmer. Continue cooking for about 30 or 40 minutes or until all of the vegetables are tender.
Just before serving, check the seasoning then stir in the green beans, the tinned beans and the drained cooked pasta.
Ladle the soup onto heated serving plates, garnish with chopped parsley, serve with extra olive oil, salt and pepper and parmesan cheese.
Adapted by Elizabeth Peddey
July 26, 2017
December 2, 2018
March 21, 2020
January 12, 2016