A retired Vegas Showgirl walks into a bar…….

Soup, There It Is

If you haven’t already seen Justiin Timberlake performing that skit on SNL do yourself a favor and…..http://www.youtube.com/watch?v=HcOgekcOTTI  
It gets one into the holiday spirit.
And until my Seven Fishes Christmas dinner menu becomes reality, I thought I might post about what I have been eating these days….soup.                                                                                                                                         
                                                                                                                                                                                                                                                Leeks were on sale yesterday, so I made myself a large pot of happiness: Very Vegetable Soup from Jamee Ruth’s The Cookware Cookbook.

                                                                                                                                                                                                                                                   It is simple, completely vegan (if you leave out the parmesan rind), healthy and satisfying on a cold day.  This is one of my go to recipes.  All it requires in the world of culinary skills is the mastery of kitchen knives, and not very good ones for that matter: skills, I mean, not the slicing utensils.  One could be equally successful with this recipe  if only armed with a meager swiss army knife and lots of determination.

Very Vegetable Soup

2 Tablespooons olive oil
1 cup thinly sliced leeks (white and light green parts only), washed throughly
1 cup diced sweet onion
1 cup diced carrot
1 cup diced celery
1 teaspoon salt
1/2 teaspoon ground pepper
8 cups water
1 28oz can whole tomatoes, drained and chopped
1 1/2 cups diced russet potatoes
1 Parmesan cheese rind
3 cups spinach
3/4 cup diced zucchini
3/4 cups diced yellow squash
1 15oz. can cannellini beans, drained and rinsed
1 cup chopped fresh basil (garnish)
Heat oil in a wide bottomed soup pot over medium heat.  Add the leeks, carrots, celery, onion, salt and pepper. Stir well to coat vegetables with oil.  Saute, stirring occasionally, for about 5 minutes, until leeks and onions begin to wilt.  Add the water, tomatoes, and potatoes.  Stir well and add the cheese rind.  Bring to a slow simmer and cook for 20 minutes.  Ad the spinach, zucchini, and squash to the pot and reduce the heat to medium low.  Simmer for about 1 hour, uncovered, stirring occasionally, until all ingredients are tender.  The soup can be made up to this point and refrigerated for 2-3 days or frozen up to a month.  When you are ready to serve and the cannellini beans and heat for 5-8 minutes to warm through.  Discard cheese rind.  Ladle into soup bowls and garnish with fresh chopped basil and freshly grated Parmesan cheese.

One response

  1. Mom Cat

    Sounds wonderful! Soup is definitely a plan,as our days here have been in the 20’s. Brrrrrrrr.

    I was wondering…could this soup be made in a crock pot after you saute the onions etc.?

    Actually I have a great Weight Watcher cabbage soup with tons of veggies that I have tucked away somewhere. ????

    I’ll send it to you when I locate it.

    December 15, 2010 at 11:09 am

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