Fall Vegetable Soup
Fall Vegetable Soup
With farmer's market carrots, celery, red peppers and zucchini, and a friendly can of tomatoes and cannellini beans, this fall soup is perfect keep simmering away on the back burner as your family trickles in and out of the kithche. With some crusty bread, this soup is a satisfying, vegetarian meal for a chilly night. Recipe courtesy of Emily Paster, West of the Loop
Prep Time
20
minutes
Cook Time
40
minutes
Servings
6
Total time: 1 hour
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 ribs celery, trimmed and diced
- 1 red pepper, cored and diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- pinch of red pepper flakes
- 28 ounce can whole tomatoes
- 1 tablespoon sugar
- 6 cup chicken or vegetable broth
- parmesan rind (optional)
- 1 zucchini, diced
- 15 ounce can cannellini beans, rinsed and drained
- salt and pepper to taste
- grated parmesan cheese
Directions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the onions, carrots and celery and sauté until tender, about ten minutes, adjusting the heat as necessary so that the vegetable do not brown.
- Add the red pepper and garlic and sauté an additional five minutes.
- Add the tomato paste, oregano and red pepper flakes and stir to combine.
- Season with salt and pepper.
- Sauté a few additional minutes until fragrant.
- Add the tomatoes with their juice and the sugar and bring mixture to a boil, crushing the tomatoes with a wooden spoon to break them up.
- Turn down heat and simmer until thickened, about ten minutes.
- Add the chicken broth and a Parmesan rind, if using, and return to a boil.
- Turn heat down and simmer.
- About twenty minutes before you want to serve the soup, add the zucchini and cannellini beans.
- Taste and add more salt and pepper if necessary.
- To serve, garnish each bowl with a drizzle of fruity extra virgin olive oil and grated Parmesan cheese.