Monday, March 11, 2013

Meatless Monday: Coterie Cuisine's Rustic Vegetable Soup

When I find a recipe that I like, I don't do much to change it, I just add it to my rotation of meals, but I keep my eyes open for new ideas.  I particularly like soups and one dish meals, especially ones that allow me to add lots of vegetables.

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
  1. In a large stock pot, add evoo and cook onion, leek, celery, cabbage , parsnip and potato over medium heat for 5 minutes, stirring occasionally
  2. Add garlic, fresh ground black pepper and tomatoes. Cook for another 3 minutes.
  3. Add vegetable broth and bring to a boil. Reduce heat to low, simmer for 10-15 minutes until vegetables are tender, stirring occasionally.
  4. 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.


Amy said...

Looks yummy! I have been looking for a healthy change from salad to bring for my lunch - this might be it for this week!

Johann said...

That looks really good. Something we'll certainly have once winter is here.

Big Daddy Diesel said...

That looks so good!! I am going to add it to my recipe book to try

fancy nancy said...

That looks so yummy!!! Just right for a chilly day!!

Caratunk Girl said...

YUM!!! That looks delish!!!

Lois B said...

Your soup looks very satisfying. I've been away from my usual blogs for a while. Have you been doing Meatless Mondays long; how's it going?

Teamarcia said...

That looks phenomenal! Now if it would stop freaking snowing, I'd go out and load up on the veggies!