Those cold winter nights require something warm to fill up your tummy. This soup can be served as a meal by itself. The recipe below can serve a family of four or can be nicely frozen for dinner or lunch the next day. This is a very easy recipe to make and you can find all of the ingredients in your local store or farmers market.
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
Serves Four
Ingredients:
-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
Directions:
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.
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
Serves Four
Ingredients:
-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
Directions:
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.
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