Christmas and New Year’s came (what joy!) and went. The busy holiday season was behind me and I was craving vegetables and simpler meals. One Polar Vortex blew by and a second is on the way, so the cold wind is howling something fierce. How can I have vegetables in this weather? And our cookbook deadline is looming. I need easy, warm and comforting.What cookbook deadline you ask? It is exciting! We will soon be turning in the manuscript, complete with color photos, for our newest cookbook. We are thrilled with The Newlywed Cookbook (to be published by St. Martin’s Press, January 2015) and are doing the final edits. We are proud to be working with a great photographer, David Shaughnessy, who is shooting gorgeous photos. That said, it has been a busy time. So the need for easy meals is underlined!
Suddenly vegetable soup had to be on the menu. For me, this is one of those rich, but healthy and satisfying recipes. It goes together quickly and it seems I often have the ingredients on hand. (Remember, with a soup like this, you can always substitute one vegetable for another so you can adjust the recipe to what you enjoy and what you have on hand. If you want meat, add 8 ounces sliced smoked sausage or cooked, crumbled and drained Italian sausage along with the onions and carrots.)
So, fight off the howling wind and enjoy this soup on a cold, busy night. It hits the spot.
Tuscan Vegetable Soup
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, chopped
1 stalk celery, chopped
1 cup frozen, cut green beans
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, with liquid
1 carton (32 ounces) vegetable broth
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
Salt and pepper, to taste
1 cup chopped fresh broccoli
1 can (15 ounces) cannellini beans, rinsed and drained
2 tablespoons minced fresh basil, plus additional for garnish
Freshly grated Parmesan cheese
Heat the oil in a Dutch oven over medium high heat. Add onions, carrot, and celery and cook, stirring frequently, for 3 minutes. Stir in the green beans and cook, stirring frequently for 2 to 3 minutes or until the vegetables are tender. Stir in garlic and cook for 30 seconds. Stir in tomatoes, vegetable broth, Italian seasoning, red pepper flakes, salt and pepper. Heat, covered, until boiling, reduce heat to a simmer and cook 15 to 20 minutes.
Stir in broccoli, cannellini beans and minced basil. Simmer for 5 minutes or until the vegetables are as tender as you desire.
Ladle into bowls. Sprinkle with grated Parmesan cheese. Garnish if desired with additional minced basil.
Makes 6 servings
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