Ingredients: |
Ingredients: 1 medium zucchini - cut into 1/4" half moons
2 carrots - diced
2 stalks celery - diced
1 medium white/yellow onion or a couple shallots - diced
2-3 cloves garlic, minced
1.5 C green beans, cut into into 3/4" segments
2-3 C crimini mushrooms - sliced
1 medium fennel bulb - thinly sliced
1 28oz can whole peeled tomatoes - highest quality you can find
tomato paste
2" parmesan find
2-4 T capers
1 or 2 cans or white beans (or equivalent) - drained and rinsed
4-6 C stock or broth (veg or chicken)
Olive oil
2-3 T Herbes de Provence (or Italian herbs, or whatever mix you like)
3 bay leafs
red wine (optional)
Salt and Pepper (and red pepper) to taste
Olive oil
Fresh herbs and grated hard cheese for garnish
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Directions: |
Directions:Chop everything up
use kitchen sheers to cut up tomatoes in the can
Use your Dutch Oven or big (7qt) soup pot
Heat pot to medium-low heat
add olive oil
sweat celery, carrots, onions until soft (5-7 min) (sprinkle with salt, cook with lid on, stir occasionally)
and mushrooms and cook until mushrooms are soft
add garlic, capers, fennel and cook a bit
add green beans and zucchini and herbs
Clear a spot in the middle/bottom of the pan
Drizzle in a little extra olive oil and add 1 T tomato paste to briefly 'fry'. deglaze with some red wine
Add tomatoes (with juice) and stock
toss in parm rind, bay leaf,
Bring to boil and lower to simmer and add beans
adjust seasoning (salt, pepper, wine)
simmer for 20 or so minutes
Serve topped with with generous drizzle of good quality olive oil, fresh grated pecorino, fresh herbs (basil, parsley).
Left overs freeze well for future emergency meals |
This recipe for Vegetable Soup is from