Savory Vegetable Soup

Savory Vegetable Soup

Ciao, everyone!

Brrrrr!  Winter is rearing its head and I am shivering to prove it!  I’ve never been a cold-weather person so, needless to say, Summer is my favorite month.

Fortunately for me, however, The Chef loves to brew up the most heart and body warming soups!  This week it was Savory Vegetable Soup!  Yum certainly is the operative word here.  Here is his take on it:

“If you are looking for an easy to make soup that will warm you up on these cold nights, try this recipe. Serve with a side salad and crusty homemade bread.”

Savory Vegetable Soup

(Serves 6)

Ingredients:

2 quarts of chicken stock or canned broth

¼ cup of Olive Oil

1 tablespoon of sea salt

3 medium onions, chopped

2 large carrots, diced

3 stalks of celery, diced

3 cloves of garlic, chopped

¼ cup fresh chopped parsley

2 tablespoons of fresh rosemary, minced

2 tablespoons of fresh thyme, minced

1/3 cup of grated Parmesan cheese

Just add salad!

Just add salad!

Directions:

1. In a large sauté pan or Dutch Oven, heat the oil.  Then add the onions, carrots and celery.  Cook over low heat for 10 to 15 minutes, until tender.

2. Add the parsley, garlic, rosemary, and thyme and cook for another minute.

3. Add the chicken stock or broth and bring the soup to a boil.  Then reduce heat to a simmer. Cover and Simmer for 40 minutes, stirring occasionally.

4. Finish with grated cheese.

Options:

1.  Add a can of drained cannellini or kidney beans when you add the broth.

2. Add 5 cups of tomato juice with chicken broth for a tomato soup that serves 6.

Ahhh, yes, the ultimate warm-me-upper!  Give it a try and shake off the shivers on a brisk, wintery night.  Let us know what you think!

A presto!

Katherine and The Chef