Roast Vegetables form the base of this chunky, minestrone-style main meal soup. Always choose organic, local vegetables and you can vary according to what you have at hand or available that season.
Winter Farmhouse Soup- Adapted from Organic Kitchen by Ysanne Spevack
-2 Tablespoons Olive Oil
-1 onion, roughly chopped
-3 organic carrots, cut into large chunks
-6-7 ounces turnips, cut into large chunks
-6 ounces rutabaga, cut into large chunks
-1 can (14 ounces) organic chopped Italian tomatoes
-1 teaspoon tomato paste
-1 teaspoon dried mixed herbs
-1 teaspoon dried oregano
- (optional) 2 ounces dried bell peppers, washed and thinly sliced
-6 1/4 cups vegetable stock or water
-1/2 cup dried macaroni (whole grain, gluten free optional)
-1 can (14 ounces) red kidney beans, rinsed and drained
-2 tablespoons chopped fresh flat-leaf parsley
- sea salt and ground pepper for taste
- (optional) fresh grated Parmesan cheese or premium-style vegan cheese, to serve
1. Heat the olive oil in a large pan, add the chopped onion, and cook over a low heat for about 5 minutes, until softened. Add the carrot, turnip, rutabaga chunks, canned chopped tomatoes, tomato paste, dried mixed herbs, dried oregano, and dried peppers, if using. Stir in a small pinch of salt and plenty of pepper to taste.
2. Put in the vegetable stock or water and bring to a boil. Stir well, cover the pan, then lower the heat and simmer for 30 minutes, stirring occasionally.
3. Add the pasta to the pan and bring quickly to a boil, stirring. Lower the heat and simmer, uncovered, for about 8 minutes, until the pasta is tender, or according to package instructions. Stir frequently
4. Stir in the kidney beans. Heat through for 2-3 minutes, then remove the pan from the heat and stir in the parsley. Taste the soup for seasoning. Serve hot in warmed soup bowls, with optional grated cheese handed around separately.