Winter Vegetable Minestrone

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From Wise Food Ways:

 

 

Winter Vegetable Minestrone

This is a delicious, nourishing, and easy soup to make with what's fresh and wonderful in the farmers market in wintertime.

Ingredients:

 

Extra virgin olive oil 1 large peeled onion or two leeks, chopped small 1 large carrot, diced small 2-3 stalks celery (or use celery root, parsley root, or parsley stems), chopped small A root vegetable such as turnip, rutabaga, golden beet, or salsify, peeled and diced The shredded leaves of a bunch of winter greens such as escarole, lacinato kale, collards, chard, or cabbage (or a combination of these) A small can of chopped tomatoes, or a dollop of tomato paste, or some tomato sauce Filtered water, beef broth made from grassfed beef, or a combination A bouquet garni (herb bundle) made of a bay leaf and a few sprigs of any of the following: thyme, sage, oregano, parsley, rosemary - tied with string Salt and pepper to taste A splash of red wine vinegar if more acidity is needed A grating of hard aged cheese such as parmesan or Capricious or a sprinkle of minced herbs (any of the herbs in the bouquet garni would work) as garnish

Procedure:

 

Use enough oil to coat the bottom of a heavy bottomed stainless steel pan. Heat over medium-high heat. When oil is hot, add onions and sauté, then carrot, celery, root vegetable, and greens in turn, sautéing each for a minute or two before adding the next. Add tomatoes, paste or sauce and sauté until warmed through Add water or broth and the bouquet garni. Cover and bring to a boil and then lower heat and simmer until all is tender. Add salt and pepper and then taste for salt, acidity and spiciness. Add a splash of vinegar if desired. Serve with a grating of cheese on top or a sprinkling of fresh herbs or a grating of black pepper or a drizzle of olive oil.