Easy Minestrone Soup

February 15, 2010

Easy Minestrone Soup

Sara Jones, Tucson CSA

This soup is perfect for winter vegetables. Rutabagas give the
soup a nice sweet flavor, but you can use potatoes or turnips,
too. Almost any greens will do nicely in here, but remember
they will shrink a lot. One whole bunch isn’t too much. And
remember that different greens will add different textures, so try
adding a few varieties.

2 large rutabagas, peeled and diced
2 handfuls broccoli or cauliflower, chopped
1-2 bunches greens, cleaned and chopped
2 carrots, diced
1 sweet yellow onion, diced
3 cloves garlic or ½ bunch green garlic
1 tablespoon tomato paste
1 can diced tomatoes
1 can beans, drained
1 large handful small pasta
1 teaspoon oregano
1 teaspoon thyme
1-2 tablespoons oil
Salt and pepper to taste

In a large saucepan, sauté onion in oil over medium high heat
until beginning to brown. Push onion to one side and add tomato
paste to pan. Cook, stirring continuously, until paste has
darkened a shade or two. Add garlic, herbs, canned tomatoes
and about 2 cans of water. Stir in remaining veggies, except
greens. Bring to a simmer and cook for about 15 minutes, until
rutabaga is mostly tender. Add beans, pasta and greens and
continue cooking until pasta is ready. Season to taste with salt
and pepper and a drizzle of balsamic vinegar, if desired. Serve
garnished with shredded parmesan and croutons.

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