Virtuous Vegetable Soup - Penzey's

By á-46

Ingredients

• 2 TB. olive oil
• 1/4 Cup thinly sliced onion (1/2 small)
• 1/2 Cup thinly sliced celery (1 rib)
• 1/2 Cup thinly sliced carrot (1 large)
• 1/2 Cup thinly sliced parsnip (1 medium)
• 2 garlic cloves, diced (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 1 leek, washed well and thinly sliced
• 1/4-1/2 tsp. salt, to taste
• 1 Cup kale, washed well and chopped*
• 1 Cup collard greens, washed well and chopped*
• 1 Cup shredded cabbage*
• 1 15-oz. can diced tomatoes with juice
• 1 15-oz. can great northern beans*
• 1 qt. vegetable broth (or 1 qt. water mixed with 2 tsp. VEGETABLE SOUP BASE)
• 1 tsp. THYME
• 1/4-1 tsp. COARSE BLACK PEPPER, to taste
• 1 WHOLE BAY LEAF
• 1/4-1/2 Cup Parmesan cheese, optional

Details

Servings 6

Preparation

Step 1

Heat the olive oil over medium-high heat in a large Dutch oven or stock pot. Add the onion, celery, carrots, parsnips, garlic and leek. Sprinkle with a little salt, and sauté until soft. Add the chopped greens and stir to coat. Reduce the heat to low, cover and cook until the greens are wilted and soft. Add the tomatoes and beans. Increase the heat and bring up to a simmer. Add the broth and bring back up to a simmer. Add the THYME and PEPPER and stir. Add the BAY LEAF. Cover, reduce heat, and simmer for at least 30 minutes. Valerie likes to remove the soup from the heat and let it sit for 1 hour, covered, before serving. Remove BAY LEAF and serve with a sprinkle of fresh Parmesan cheese, if desired.

*A note from Valerie: "You can change up the greens and beans to suit your personal taste or just for variety. Spinach works fine; I imagine turnip greens are probably nice also. Garbanzo beans, kidney beans or cannellini beans would be good as well."

Calories 130