A few posts ago, I did a profile on Nicole Rand Weiss, a vegetarian chef and owner of Coterie Cuisine, based in Manhattan. I told her that I'm always on the lookout for a new soup or stew, and she shared one of her favorites, Rustic Vegetable soup.
I made the soup for dinner yesterday, it is so delicious, I had it again today for my lunch. When I make soup, I usually add either white potatoes or brown rice, but Nicole uses sweet potatoes, which really adds to the flavor. For this recipe you can use green or red cabbage, I'm a fan of red, but for some reason I never thought to add it to soup.
Look at all those bright colors, you can practically see the vitamins.
The finished product:
I'm seriously going to eat this all week.
rustic vegetable soup
- 1 large onion, chopped
- 1 leek, diced
- 2 ribs celery, diced
- 1/2 small red cabbage, core removed and chopped (1 inch) or you can use a 10oz package of shredded cabbage - red or green
- 3 small sized sweet potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 4 garlic cloves, minced
- 2 teaspoons fresh ground black pepper
- 2 (15-ounce) cans no-salt-added diced tomatoes (liquid included)
- 3 cups low sodium vegetable broth
- 5 ounces baby spinach leaves
- 1 (15-ounce) can no-salt-added kidney beans, drained or 2 cups pre-cooked lentils
- 1 cup fresh Italian flat-leaf parsley, chopped
- Salt and pepper to taste
- evoo for sauteing vegetables
- crushed red pepper to taste
- In a large stock pot, add evoo and cook onion, leek, celery, cabbage , parsnip and potato over medium heat for 5 minutes, stirring occasionally
- Add garlic, fresh ground black pepper and tomatoes. Cook for another 3 minutes.
- Add vegetable broth and bring to a boil. Reduce heat to low, simmer for 10-15 minutes until vegetables are tender, stirring occasionally.
- Add spinach and cannellini beans (or lentils) and cook until beans are warmed though, about 2 minutes. Remove from heat. Add parsley. Stir. Season to taste with salt, pepper and crushed red pepper. Ladle into warm bowls and serve.