Easy Minestrone Soup
This soup is perfect for winter vegetables. Almost any greens will do nicely in here, but remember they will shrink a lot. One whole bunch isn’t too much. And remember that different greens will add different textures, so try using a few varieties, adding heartier greens like kale or collards with the other veggies and tender greens like Tokyo Bekana, spinach or chard toward the end.
Ingredients
- 2 medium potatoes or 3-4 small turnips, diced
- 2 large handfuls broccoli or cauliflower, chopped
- 1-2 bunches greens, cleaned and chopped
- 2 carrots, diced
2 stalks celery, diced - 1 sweet yellow onion, diced
- 3 cloves garlic or ½ bunch green garlic
- 1 tablespoon tomato paste
- 1 can diced tomatoes
1 1/2 quarts broth or water - 1 can beans, drained
- About 3/4 cup small pasta (shells, elbows or orzo)
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 tablespoons oil
- Salt and pepper to taste
Directions
In a large saucepan, sauté onion in oil over medium high heat until beginning to brown. Push onion to one side and add tomato paste to pan. Cook, stirring continuously, until paste has darkened a shade or two. Add garlic, herbs, canned tomatoes and broth or water. Stir in remaining veggies, except any tender greens. Bring to a simmer and cook for about 15 minutes, until veggies are mostly tender. Add beans, pasta and greens and continue cooking until pasta is ready. Season to taste with salt and pepper and a drizzle of balsamic vinegar, if desired. Serve garnished with shredded parmesan and croutons.
Submitted by Sara Jones, Tucson CSA