This is one of those ‘clean out your vegetable drawer’ meals and a testament to the adage that what grows together tastes great together.
I accidentally deleted the photo of the vegetables I used to make this before I chopped them up. It kind of doesn’t matter because you can use any of your CSA vegetables you have and a few pantry items you probably have too. You need 4 to 5 cups of cut up vegetables. I had lots of leeks, celery, parsnips, carrots, kale and a kohlrabi. Celery root, onions, potatoes, rutabagas and any leafy greens would work too.
I peeled and cut vegetables until I had 4 cups and then I added the kale to make a heaping 5ish cups of vegetables.
Winter Minestrone Soup
- 4 to 5 cups winter vegetables washed and chopped into bite size pieces
- 1 1/2 to 2 cups navy or cannellini beans and broth if homemade. 1 can of white beans, drained and rinsed if you are using canned beans.
- 1 15 oz can of tomatoes and their juice. I canned my tomatoes, that is why they are in a jar. Store bought is fine.
- 2 cups of water
- optional 1/2 cup pasta
- Croutons, parmesan cheese and olive oil for garnish
In a large pot heat a few tablespoons of oil and add all the vegetables, except leafy greens, and a few pinches of salt. Cook for about 5 minutes.
Add one cup of water and let that simmer for about 10 minutes and the vegetables are about 1/2 way cooked-tender but not all the way soft.
Add the tomatoes, leafy greens if you are using them and beans.
Stir and decide if you need more water. I added another cup of water.
If you are adding the pasta, bring the soup to a low boil and add the pasta now and cook until it is done.
Taste and see if it needs any salt and add a few good grinds of pepper.
That’s it. This is a quick satisfying meal loaded with tons of CSA goodness and love.
I like to serve this topped with croutons, parmesan cheese and a drizzle of olive oil. Hearty and delicious.
Have a great week.
Beautiful pot of soup!