Cold winter days, temperature of -21F/-29C but with wind chill temperature equals -60F/-51C in the US Midwest (January 27, 2019), warm soup is great for these evening dinners. This serves 6. So if there is just the two of you, dinner is ready for the next two nights!
Serves 6
3 Tbs. (45 ml) olive oil
1 large organic leek, well rinsed and chopped
4 minced organic garlic cloves
2 chopped organic celery stalks
2 organic carrots, chopped into rounds
1 medium organic potato, chopped into bite-size pieces
1 quart (95 ml) organic: chicken bone or vegetable broth
2 cans (each: 14.5 ounces/430 g) organic diced tomatoes, undrained
1 15-ounce (445 g) can organic northern or cannelloni beans, drained and rinsed
1 tsp. (5 g) each: diced oregano and black pepper
2 Tbs. (30 ml) organic tomato paste
1/2 organic lemon or 3 tsp. (15 ml) lemon juice
1 cup (200 g) organic frozen spinach
1 cup (200 g) sliced organic zucchini
1 cup (200 g) sliced organic zucchini
optional:
- 1 2-inch (3 cm) square Parmesan cheese rind
- pesto*
1. Heat the oil over medium heat.
2. Add leeks and cook until they start to soften, about 6 minutes.
3. Add garlic, celery, and carrots, and cook about 5 minutes.
4. Add the broth, potatoes, tomatoes, beans, zucchini, and black pepper. Increase heat to high.
5. When it starts to simmer, reduce to low, stir in the tomato paste.
6. Squeeze lemon into the soup.
7. Add the Parmesan rind (optional).
8. Cook 20 minutes until the vegetables are soft.
9. Remove and discard the lemon half and cheese rind.
10. Taste and season if needed with more pepper, lemon juice or tomato paste.
11. Stir in the spinach and remove from the heat.
12. Cool slightly before serving.
13. *Optional: Spoonful for pesto on top.
2 Tbs. (30 g) pine nuts
1 cup (200 g) basil leaves
2 Tbs. sun-dried tomatoes in oil
1. Combine and process in a blender.
B.
1-3 Tbs. (15-45 ml) olive oil
2. Add the oil.
3. Pulse to desire consistency.
4. Save any extra pesto for another dish: on top of fish, with paste, on baked chicken....
2. Add leeks and cook until they start to soften, about 6 minutes.
3. Add garlic, celery, and carrots, and cook about 5 minutes.
4. Add the broth, potatoes, tomatoes, beans, zucchini, and black pepper. Increase heat to high.
5. When it starts to simmer, reduce to low, stir in the tomato paste.
6. Squeeze lemon into the soup.
7. Add the Parmesan rind (optional).
8. Cook 20 minutes until the vegetables are soft.
9. Remove and discard the lemon half and cheese rind.
10. Taste and season if needed with more pepper, lemon juice or tomato paste.
11. Stir in the spinach and remove from the heat.
12. Cool slightly before serving.
13. *Optional: Spoonful for pesto on top.
*Home made pesto:
A.2 Tbs. (30 g) pine nuts
1 cup (200 g) basil leaves
2 Tbs. sun-dried tomatoes in oil
1. Combine and process in a blender.
B.
1-3 Tbs. (15-45 ml) olive oil
2. Add the oil.
3. Pulse to desire consistency.
4. Save any extra pesto for another dish: on top of fish, with paste, on baked chicken....
