Mediterranean Vegetable Soup
Equipment
- Soup Pot
Ingredients
- 1 15 oz can chickpeas or cannellini beans drained and rinsed
- 2 tbsp e. v olive oil more for drizzling
- 1 medium onion, chopped
- 2 medium carrots chopped
- 8 oz celery or celery root, peeled and chopped peel or scrub clean only celery root
- 8-12 oz any winter squash kabocha, butternut peeled and chopped into 1½ -in pieces about 1¾ cup
- 2 medium zucchini chopped
- ½ medium fennel, chopped
- 4 cloves garlic minced
- 2 medium leeks, chopped white and light green parts only
- 2 medium rutabaga or turnips, diced
- 1 bay leaf
- 2-4 inch piece parmesan rind optional
- 5-6 cups veggie or chicken stock
- 2 heaped tbsp tomato paste
- grated parmesan cheese garnish
- fried egg optional garnish
- rustic Italian bread optional
- ½ tsp black pepper
- salt as needed
Instructions
- In a small bowl, using a potato masher or using a small food processor, coarsely purée ½ cup of the beans with ½ cup of water or stock and set aside.
- To a large pot set over medium heat, add the oil, onion, bay leaf, garlic ,celery root, carrots, leeks, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
- Add the zucchini, squash, rutabaga, parmesan rind and sauté.
- Stir in the puréed and whole beans, the tomato paste, and 4-5 cups of stock and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 25-30 minutes.
- Divide evenly among 4-6 bowls and drizzle with olive oil if desired. Serve with bread, grated parmesan cheese and or fried egg.
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