Updated 01/04/2013 05:00 AM
Recipe: Winter Vegetable Soup
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1 1/2 cups peeled, diced parsnips
1 1/2 cups peeled, diced carrots
1 1/2 cups quartered brussel sprouts
2 small onions, peeled and diced (or 1 medium large)
2 cloves garlic, peeled and minced
1 1/2 cups peeled, diced potatoes (see hints below)
olive oil for sauteing vegetables
approx 5-6 cups vegetable broth (see hints below)
one 15-ounce can diced tomatoes
one 15-ounce can white beans
salt and pepper to taste
grated parmesan cheese for garnish
There is a bit of knife work involved with this recipe so you want to go ahead and cut everything, except for the potatoes.
Start the cooking by sauteing the diced onions in a large soup pot in a little olive oil to soften.
While you're keeping your eye on that, go ahead and cut the potato as well and then, once the onions have softened up, add 2 minced cloves of garlic and add all of the vegetables and cook those along for 4 - 5 minutes.
You can add a little more olive oil if you think it needs it and, after you've been stirring it around and cooking it along for about 5 minutes, add one 15-ounce can diced tomato and one 15-ounce can of white beans and then add enough vegetable broth to cover everything by about 1-inch.
Let that gently simmer along until the vegetables are just cooked through but not too soft.....and then season it to taste and it's time to eat.
Cut the potato last so it doesn't have a chance to discolor.
Use 4 cups vegetable broth and 1- 2 cups water....or use chicken broth if you're not worried about keeping it vegetarian.