The best vegetable soup ever, no kidding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1/2 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch baby spinach, washed and chopped
1/4 cup tomato paste
3 to 4 cups cooked white beans, like cannelloni, with their liquid if possible
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Directions: |
Directions:Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium. I use bacon fat.
Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.
Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.
Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.
Add the tomato paste and stir.
Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough chicken stock to make the whole mixture stewy but not watery. I added a little white wine.
Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.
serve with grated parmesan cheese on the side as an option. I also like to serve it with a big chunk of crusty bread in the bottom of the bowl |
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Number Of
Servings: |
Number Of
Servings:10 |
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