Submitted by:
Lorri Spicer
Category:
Soup/Salad
Country of Origin:
United States
Cook time:
2 hours and 30 minutes
Serves:
10
Ingredients:
1/4 cup olive oil
8 ounces cremini mushrooms
2 medium carrots, sliced
2 celery ribs, sliced
1 large onion, diced
1 tablespoon kosher salt
1 35-ounce can whole tomatoes
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
4 cloves garlic, minced
1 quart of chicken or vegetable stock (vegetarian option)
1 quart filtered water
3 tablespoons soy sauce
1 piece parmesan rind (2 x 2)
7 ounces butternut squash, cubed
7 ounces cauliflower florets (optional)
5 ounces fresh kale, chopped
2 15-ounce cans organic great northern beans, undrained
2 tablespoons red wine vinegar
Shaved parmesan cheese, for serving
Steps:
1. Place 2 tablespoons olive oil into an 8-quart stockpot and heat.
2. Add the mushrooms and sauté until browned (about 5 minutes).
3. Remove the mushrooms from the pan and set aside.
4. Decrease heat to low and add the remaining 2 tablespoons of olive oil.
5. Add the carrots, celery, onions, and salt. Cook, stirring occasionally until vegetables are softened and clear.
6. Add the tomatoes, sage, rosemary, and garlic. Cook for 5 minutes, stirring to break up the tomatoes.
7. Add the broth, water, soy sauce, and parmesan rind.
8. Increase the heat and bring to a boil, cooking for about 15 minutes.
9. Decrease the heat and add the squash and kale. Cook for 15 minutes more and add then the cauliflower.
10. Cook an additional 15 to 20 minutes or until tender.
11. Return the mushrooms to the pot and add the beans and red wine vinegar. Cook until all is heated through (about 15 minutes).
12. Remove the cheese rind from the soup and serve the soup sprinkled with shaved parmesan.
What makes this recipe special?
Hearty vegetable soup for winter days.
Additional notes:
I like to serve this soup with shaved parmesan and crusty bread with butter. This soup also pairs well with a full-bodied red wine.