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Customizable Vegetable Soup
Credit:
Marcus Nilsson
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Makes 10 cups
Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup chopped onion or other allium (leeks, shallots, scallions)
1 tablespoon minced garlic (from 3 cloves)
3/4 cup diced carrot
1/2 cup diced celery
Kosher salt
1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
1 tablespoon tomato paste, optional
1 Parmesan rind (optional), plus finely grated Parmesan for serving
2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
8 cups low-sodium chicken or vegetable broth, or water
1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
Fresh herbs, such as flat-leaf parsley or basil, for serving
Simple Crostini, for serving
Cook's Notes
If using frozen quick-cooking vegetables, such as peas or corn, add in step 6.
Gallery
Customizable Vegetable Soup
Credit:
Marcus Nilsson
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Makes 10 cups
Gallery
Customizable Vegetable Soup
Credit:
Marcus Nilsson
Customizable Vegetable Soup
Credit:
Marcus Nilsson
Customizable Vegetable Soup
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Makes 10 cups
Recipe Summary
prep: 35 mins
total: 50 mins
Yield: Makes 10 cups
prep: 35 mins
total: 50 mins
prep:
35 mins
total:
50 mins
Yield: Makes 10 cups
Makes 10 cups
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 cup chopped onion or other allium (leeks, shallots, scallions)
- 1 tablespoon minced garlic (from 3 cloves)
- 3/4 cup diced carrot
- 1/2 cup diced celery
- Kosher salt
- 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh), optional
- 1 tablespoon tomato paste, optional
- 1 Parmesan rind (optional), plus finely grated Parmesan for serving
- 2 cups peeled and diced hard, starchy vegetables, such as potatoes, parsnips, turnips, or squashes
- 8 cups low-sodium chicken or vegetable broth, or water
- 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, such as green beans, broccoli, zucchini, peas, and/or corn
- 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes
- 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard
- Fresh herbs, such as flat-leaf parsley or basil, for serving
- Simple Crostini, for serving
Directions
In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
Stir in oregano or thyme and/or tomato paste or Parmesan rind.
Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.
Cook's Notes
If using frozen quick-cooking vegetables, such as peas or corn, add in step 6.
Cook’s Notes
If using frozen quick-cooking vegetables, such as peas or corn, add in step 6.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Customizable Vegetable Soup
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
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All Reviews for Customizable Vegetable Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
