this cool rainy weather has me craving warm comfort food. this week i made a big batch of soup for us. we have been enjoying the leftovers for lunches every day at work. knowing that you have a nice warm bowl of soup waiting for you is the perfect thing to get you through the morning.
all of the flavors from these veggies blend together so well. this soup is so delicious and so very comforting!
eleven vegetable soup
prep time: 10-15 minutes
cooking time: 45 minutes
yields: 8-10 servings
2 tablespoons extra virgin olive oil
1 medium yellow cooking onion, diced
1 shallot, diced
5-6 carrots, peeled and diced
4-5 celery stalks, diced
2 garlic cloves, minced
2 cups green beans, sliced in half
1 medium zucchini, diced
1 medium yellow squash, diced
8 oz. white mushrooms, stems removed and sliced
3-4 kale stalks, stems removed and chopped
1 can (28 oz.) low-sodium whole peeled san marzano tomatoes
1 can (28 oz.) low-sodium crushed tomatoes
4 cups low-sodium vegetable stock
1 cup water
1-2 leftover parmesan cheese rinds
1 can (15 oz.) low-sodium cannellini beans, drained and rinsed
2 teaspoons italian seasoning
salt and pepper to taste
in a very large soup pot over medium heat, warm the olive oil. saute the onion, shallot, carrots, and celery until tender. add the garlic, green beans, zucchini, yellow squash, mushrooms, and kale. cook for 5 minutes. add the tomatoes, vegetable stock, and water. stir well. add 1 or 2 leftover parmesan cheese rinds to the soup. bring to a boil and then simmer covered for 20 minutes on medium-low heat, stirring occasionally. remove the parmesan cheese rinds and throw away. add the beans and seasoning and cook for 5 minutes. serve warm.
*recipe note: to make this soup vegan, simply omit the parmesan cheese rinds.