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Summer's End Vegetable Soup

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Servings 0

Ingredients
  

  • 1 pound cannellini or other white beans soaked overnight then simmered with a few sage leaves, or konbu, in water to cover, until tender -- then drained... or use canned
  • 1/4 cup extra virgin olive oil
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1 pound carrots peeled and chopped into 1/2 inch pieces
  • 1 pound zucchini chopped into 1/2 inch pieces
  • 4 cups chicken broth/stock more if soup is too thick for you at the end
  • 1 bunch Swiss chard or kale, OR see next ingredient
  • 2 bunches spinach trimmed, washed thoroughly, chopped
  • 1/2 head green cabbage
  • 6 large tomatoes, chopped or 2 15-oz or 1 28-oz can diced tomatoes (I like the fire-roasted kind, but regular will do)
  • 2 teaspoons sea salt, or to taste
  • freshly ground black pepper

Optional (at least for our family, because dairy allergies)

  • a leftover cheese rind
  • your favorite cheese, grated I used Gruyere for this one, but Parmigiano or Pecorino will do just as well

Other toppings:

  • more olive oil for serving
  • sea salt for sprinkling at the table especially for those who can't have dairy

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onions, celery and carrots.
  • Cook, stirring often, until carrots are partly tender, about 10 minutes.
  • Add zucchini pieces and broth. Increase heat to high and bring to a boil. Once it reaches the boil, bring down to simmer and cover 5 minutes.
  • Add Swiss chard or kale, cabbage and tomatoes, and cover again.
  • Cook for 45 minutes to an hour.
  • If soup looks too dry, add a bit more broth.
  • When veggies are tender, add beans.
  • Season with salt and pepper, and the cheese rind if using.
  • Cook 15-30 more minutes, stirring every few minutes, until all veggies are tender and the entire mixture is creamy.
  • Adjust seasonings if necessary.
  • Serve hot!
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