Vegetable Soup

Name: Vegetable Soup (Elevated)
Total time: 2 h
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil; 1 cup Onion-roughly chopped; 2 Carrot-roughly chopped; 2 Celery Stalks-roughly chopped; 6 cups Water; 1 sprig Fresh Thyme; 1 Bay Leaf; 1 tbsp Olive Oil; 1 cup Heirloom Tomatoes-diced; 1 cup Zucchini-diced; 1 cup Yellow Squash-diced; 1 cup Cannellini Beans-cooked; 1/2 cup Dinosaur Kale-chopped; 2 tbsp Basil Pesto-homemade or high-quality store-bought; 1/4 cup Parmesan Cheese-grated; 1 tbsp Lemon Juice-freshly squeezed

⏱2h

👥6

🔥220 cal

Hard

🍽️Italian

A refined take on vegetable soup, featuring seasonal heirloom vegetables, a homemade vegetable stock, and a touch of pesto.

2 tbsp Olive Oil

1 cup Onion-roughly chopped

2 Carrot-roughly chopped

2 Celery Stalks-roughly chopped

6 cups Water

See all 16 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥220 cal

Hard

🍽️Italian

A refined take on vegetable soup, featuring seasonal heirloom vegetables, a homemade vegetable stock, and a touch of pesto.

#Soup #Vegetarian #Healthy #Gourmet #Seasonal

Instructions

Prepare the Vegetable Stock: Heat Olive Oil in a large stockpot. Add Onion, Carrot, and Celery from the Vegetable Stock group and cook until softened, about 8-10 minutes. Add Water, Thyme, and Bay Leaf from the Vegetable Stock group. Bring to a boil, then reduce heat and simmer for 60 minutes. Strain the stock and discard solids.
In a separate pot, heat Olive Oil from the Vegetables group over medium heat.
Add Heirloom Tomatoes, Zucchini, and Yellow Squash from the Vegetables group and cook until slightly softened, about 5 minutes.
Pour in the prepared Vegetable Stock.
Add Cannellini Beans and Kale from the Vegetables group.
Simmer for 10-15 minutes, or until Kale is tender.
Stir in Basil Pesto from the Finishing group.
Season with Salt and Pepper to taste.
Serve hot, garnished with Parmesan Cheese and a squeeze of Lemon Juice from the Finishing group.

Ingredients

2 tbsp 30 mL Olive Oil
1 cup 240 mL Onion-roughly chopped
2 200 g Carrot-roughly chopped
2 200 g Celery Stalks-roughly chopped
6 cups 1440 mL Water
1 sprig 5 g Fresh Thyme
1 10 g Bay Leaf
1 tbsp 15 mL Olive Oil
1 cup 240 mL Heirloom Tomatoes-diced
1 cup 240 mL Zucchini-diced
1 cup 240 mL Yellow Squash-diced
1 cup 240 mL Cannellini Beans-cooked
1/2 cup 120 mL Dinosaur Kale-chopped
2 tbsp 30 mL Basil Pesto-homemade or high-quality store-bought
1/4 cup 60 mL Parmesan Cheese-grated
1 tbsp 15 mL Lemon Juice-freshly squeezed

Equipment

Large stockpot
Large pot
Strainer
Cutting board
Knife

Instructions

Prepare the Vegetable Stock: Heat Olive Oil in a large stockpot. Add Onion, Carrot, and Celery from the Vegetable Stock group and cook until softened, about 8-10 minutes. Add Water, Thyme, and Bay Leaf from the Vegetable Stock group. Bring to a boil, then reduce heat and simmer for 60 minutes. Strain the stock and discard solids.
In a separate pot, heat Olive Oil from the Vegetables group over medium heat.
Add Heirloom Tomatoes, Zucchini, and Yellow Squash from the Vegetables group and cook until slightly softened, about 5 minutes.
Pour in the prepared Vegetable Stock.
Add Cannellini Beans and Kale from the Vegetables group.
Simmer for 10-15 minutes, or until Kale is tender.
Stir in Basil Pesto from the Finishing group.
Season with Salt and Pepper to taste.
Serve hot, garnished with Parmesan Cheese and a squeeze of Lemon Juice from the Finishing group.

Nutrition per serving

Calories 220

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Vegetable Soup

Vegetable Soup

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