The Sensitive Kitchen

Tuesday, January 10, 2012

Best Winter Vegetable Soup

Don't fear the parsnips. They add the sweetness and depth of flavor that elevate this soup above others.

2 Tbsp olive oil
1/2 medium red onion, chopped (about 1 cup)
2 large cloves garlic, minced
2 stalks celery, chopped
3/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
2 parsnips, peeled and chopped
1 small sweet potato, peeled and chopped
1 c shredded green cabbage
1 can organic diced tomatoes, undrained
1 can red kidney beans, drained and rinsed
4-6 cups water
1 Tbsp broth concentrate
2 Tbsp pastina or other very small pasta shape
4 c shredded kale

In a large pot, saute onion in oil over medium heat until translucent and beginning to brown. Add garlic and celery; cook a few minutes. Add herbs, crushing in your palm to break them up. Saute until fragrant. Add parsnips, sweet potato and cabbage. Cook 2-3 minutes, then add tomatoes, water and broth concentrate. Bring to a boil; reduce heat and simmer 20 minutes or until vegetables are soft. Stir in pastina and kale; cook 4-5 minutes. Season with salt and pepper to taste; serve.

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