Order These Ingredients: We’ve grouped all the veggies in this recipe together in our Market-To-Go online ordering system. Place your order by Thurs 12 PM for Saturday curbside pickup at the Winter Farmers’ Market, December through March, at St. Mary’s School.
This recipe is used with permission from Cook’s Country.
Thin, brothy vegetable soups can be satisfying, but in the dark days of winter we much prefer a hearty, creamy-textured vegetable soup chockablock with vegetables and beans. For a winning Hearty Vegetable Soup recipe, we cooked our winter vegetables until they were lightly browned and softened before adding them to broth. This gave them maximum flavor. Pureeing a portion of the soup helped to thicken it, and lightly toasted sandwich bread gave it a creamy texture without the heaviness of the cream. The jolt of a little balsamic vinegar helped clarify the Hearty Vegetable Soup’s complex flavor.
2 Tbs. vegetable oil
3 large carrots, peeled and cut into 3/4-inch pieces
2 large parsnips or turnips, peeled and cut into 3/4-inch pieces.
2 small onions, peeled and cut into 1/2-inch pieces.
6 cloves garlic, minced
8 cups low-sodium chicken broth (or vegetable broth)
2 medium russet potatoes, peeled and cut into 1-inch pieces
2 tsp. minced fresh thyme leaves (or 1 tsp. dried thyme)
1 sprig fresh rosemary
1 bay leaf
2 slices hearty white sandwich bread, lightly toasted
2 cups curly spinach, stemmed and chopped
1 14.5-oz can cannellini beans, drained and rinsed
1 10-oz package frozen baby lima beans or frozen peas
Balsamic vinegar
Salt and Pepper
Heat oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add carrots, parsnips or turnips, and onios and cook until lightly browned and softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, thyme, rosemary and bay leaf and bring to a boil. Reduce heat to low, cover and simmer until vegetables are soft, about 15 minutes. Remove rosemary and bay leaf. Transfer 3 cups solids, 1 cup broth and bread to blender and puree until smooth. Stir puree back into pot, add spinach, both types of beans, and stir until beans are heated through, about 8 minutes. Stir in 1 Tbs vinegar and season with salt and pepper to taste. Serve, passing extra vinegar at the table.