30 January 2009
Signature Vegetable Soup
One of my favorite recipes to make this time of year. It requires a fair amount of prep, but it makes a huge pot that lasts awhile, and it gets better and better as leftovers.
Autumn Vegetable Soup
1/2 bunch of kale, chopped
2 carrots, chopped
1 parsnip, chopped
1 small green zucchini, chopped
1 small yellow zucchini, chopped
1 small onion, chopped
2 cloves garlic, minced
2 pieces of celery, chopped
2 large potatoes, chopped
1 can white beans
1 box chicken broth
1 can crushed tomatoes (I like the fire-roasted kind)
4 chicken sausages (I like the spicy Italian ones)
1/2 cup dry white wine (if you have it)
paprika (to taste)
cumin (just a tad)
oregano (to taste)
basil (to taste)
crushed red pepper (to taste)
Sautee the onion, celery, carrot, parsnip, and potato with some olive oil in the bottom of the biggest pot you have, about 15-20 mins or until everything starts to get soft. Add the chicken broth, wine, and tomatoes and bring to a simmer for 5-10 mins. Then add garlic and zucchini.
Season. The seasoning is up to you. I like to use the spices listed above (along with lots of salt and pepper), but go nuts. Experimenting is half the fun. I think the crushed red pepper gives everything a nice mellow spiciness, but if you don’t like spicy food, don’t use too much.
Let everything simmer for 20-30 mins. 15 mins before serving, add kale, white beans, and sausage.
Good with a crusty piece of bread and some grated parmesan.
Try it, let me know how it goes. I’ve made it several different ways (you can also use pieces of turkey cutlet instead of sausage, and of course you can use whatever veggies you like) and it never fails me. xo, L
