Rich Vegetable Soup
Serves 4 – 6
Ingredients:
- 2 tablespoons butter
- 4 garlic cloves
- 2 tomatoes, coarsely chopped
- 1 small onion, finely chopped
- 1 medium zucchini, cut into ¼-inch dice
- 3 celery ribs, finely sliced
- 2 carrots, coarsely chopped
- 1 lb dry white beans, rinsed and sorted
- 8 cups vegetable or chicken broth
- 2 parmesan rinds
- 1 bunch fresh kale, washed and coarsely chopped, or 1 bunch broccoli rabe, coarsely chopped
- Salt and pepper to taste
- 1 package sweet Italian turkey sausage, casings removed and cooked (optional)
Directions:In a large stock pot, heat butter over medium-high heat. Add garlic and cook until just brown, approximately five minutes. Add tomato and onion and reduce to medium heat. Cook until onion is soft and tomatoes have released their juices.
Add zucchini, celery, and carrots (note other vegetables like mushrooms, yellow squash, etc. can be substituted), and stir until well mixed. Add beans and stock. Bring to a boil and then reduce to a simmer. After 30 minutes, add parmesan rinds and turkey sausage, and continue to cook until beans are soft, approximately an hour. Add kale or broccoli rabe with 10 minutes left and cover.
Delicious with hearty, crusty fresh bread!
