Vegetable Soup
Although we are enjoying the sun and warmth of San Diego this week, last week we were enjoying the snow in Park City. It seems that no matter where we are or what the weather may be, I can always enjoy soup. But on a cold, snowy day last week, Gary prepared this fabulous vegetable soup filled with fresh spring vegetables. Use whatever is available and fill the gap with a canned alternative if fresh produce is still limited in your part of the country. You can even substitute pinto beans for the fava beans if you can’t find them.
Snowshoeing Brings Out the Craving for a Bowl of Soup
Spring Vegetable Soup for Any Weather
1/4 cup olive oil
2 sweet onions, chopped
6 carrots, scraped, trimmed and chopped
6 ribs celery, chopped
6 cloves garlic, slices
1/3 lb. green beans, cut into 1″ pieces
4 to 5 leaves chard, coarsely chopped
2 cups English peas (they had great ones at Costco last week)
1 cup fresh fava beans, shelled (use canned if fresh are not available)
8 spears asparagus, cut into 1″ pieces
1 15-oz. can diced tomatoes
2 quarts organic chicken broth or vegetable broth
2 cups water
1/2 teaspoon Sriracha
1 teaspoon Gary’s Rub (recipe in Cook the Part Book) or your favorite spice rub
1/2 lb. bow tie pasta, cooked and drained
Salt and pepper to taste
Heat the olive oil in a large stock pot. Add the onion, carrots and celery and cook until vegetables are tender.
Add remaining vegetables, salt and pepper. Bring to boil and reduce heat. Simmer for 2 hours. Add cooked pasta.
Serve with croutons or crostini. Can offer shaved Parmesan cheese if desired.
Vegetable Soup