ESSENTIAL: Winter Garden Soup

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* Exported from MasterCook *

 

Winter Garden Soup

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 198

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra virgin oil

2 medium onions -- chopped

1 garlic clove -- minced

4 cups shredded green or red cabbage -- loosely packed

2 large turnips -- peeled and diced

2 medium potatoes -- peeled and chopped

2 teaspoons crumbled dried herbes de Provence

1 cup canned chopped tomatoes -- including juice

6 cups vegetable broth

2 cups cooked white beans -- such as cannellini

drained and rinsed

2 cups loosely packed whole wheat bread chunks -- crusts

removed

Salt and freshly ground black pepper -- to taste

Grated Gruyere or Parmesan cheese -- for garnish

(optional)

 

Serves 4

 

TOTAL TIME: about 50 minutes, not time to cook the beans or to make the broth

TIME TO PREPARE: about 10 minutes

COOKING TIME: about 40 minutes

DO AHEAD: you can cook the beans up to 1 week in advance. Wrap and

refrigerate. Or you can make the soup without the bread, and refrigerate

it for 2 days, adding the bread just before serving.

REFRIGERATION/FREEZING: refrigerate up to 2 days. You can make the soup

without the bread and freeze it for up to 3 months. Thaw and add the bread

while heating.

 

When it gets to be that time of year when it feels as if winter will last

forever, make this soup, and you may not mind If it goes on for a while longer.

 

Heat the oil in a medium skillet over medium-high heat. When it is hot,

add the onions and garlic. Reduce the heat to medium and sauté, stirring

often, until the onions have softened, about 7 minutes. Add the cabbage,

turnips, potatoes, and herbes de Provence, and stir well to mix. Stir in

the tomatoes and their juice. Add the vegetable broth and beans. Bring

the soup to a boil over medium-high heat. Cover, reduce the heat to

medium-low, and simmer until the potatoes are cooked through, about 15

minutes. Add the bread and continue cooking until the soup is very thick,

about 10 more minutes. Season with salt and pepper, and sprinkle with

grated cheese, if you'd like.

 

PER SERVING: calories 267, protein 13.2g, carbohydrate 47.2g, fat 4.6g,

cholesterol 0 mg, sodium 251mg, 15% calories from fat. Outstanding source

of vitamin . Very good source of folacin, iron. Good source of vitamins

B1, B2, B6, calcium

 

 

 

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