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Easy Minestrone Soup
This soup is perfect for winter vegetables. Rutabagas give the soup a nice sweet flavor, but you can use potatoes or turnips, too. 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
adding a few varieties.
- 2 large rutabagas, peeled and diced
- 2 handfuls broccoli or cauliflower, chopped
- 1-2 bunches greens, cleaned and chopped
- 2 carrots, diced
- 1 sweet yellow onion, diced
- 3 cloves garlic or ½ bunch green garlic
- 1 tablespoon tomato paste
- 1 can diced tomatoes
- 1 can beans, drained
- 1 large handful small pasta
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1-2 tablespoons oil
- Salt and pepper to taste
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 about 2 cans of water. Stir in remaining veggies, except
greens. Bring to a simmer and cook for about 15 minutes, until rutabaga is 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