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Meatless Monday: Coterie Cuisine's Rustic Vegetable Soup

Posted Mar 11 2013 3:14pm
When I find a recipe that I like, I don't do much to change it, I just add it to my rotation of meals, but I keep my eyes open for new ideas.  I particularly like soups and one dish meals, especially ones that allow me to add lots of vegetables.

A few posts ago, I did a profile on Nicole Rand Weiss, a vegetarian chef and owner of Coterie Cuisine , based in Manhattan.  I told her that I'm always on the lookout for a new soup or stew, and she shared one of her favorites, Rustic Vegetable soup.

I made the soup for dinner yesterday, it is so delicious, I had it again today for my lunch.  When I make soup, I usually add either white potatoes or brown rice, but Nicole uses sweet potatoes, which really adds to the flavor. For this recipe you can use green or red cabbage, I'm a fan of red, but for some reason I never thought to add it to soup.



rustic vegetable soup
1 large onion, chopped1 leek, diced2 ribs celery, diced 1/2 small red cabbage, core removed and chopped (1 inch) or you can use a 10oz package of shredded cabbage - red or green3 small sized sweet potato, peeled and chopped 1 parsnip, peeled and chopped4 garlic cloves, minced2 teaspoons fresh ground black pepper2 (15-ounce) cans no-salt-added diced tomatoes (liquid included)3 cups low sodium vegetable broth5 ounces baby spinach leaves1 (15-ounce) can no-salt-added kidney beans, drained or 2 cups pre-cooked lentils1 cup fresh Italian flat-leaf parsley, choppedSalt and pepper to tasteevoo for sauteing vegetablescrushed red pepper to taste In a large stock pot, add evoo and cook onion, leek, celery, cabbage , parsnip and potato over medium heat for 5 minutes, stirring occasionally Add garlic, fresh ground black pepper and tomatoes. Cook for another 3 minutes. Add vegetable broth and bring to a boil. Reduce heat to low, simmer for 10-15 minutes until vegetables are tender, stirring occasionally. Add spinach and cannellini beans (or lentils) and cook until beans are warmed though, about 2 minutes. Remove from heat. Add parsley. Stir. Season to taste with salt, pepper and crushed red pepper. Ladle into warm bowls and serve.ENJOY!!!

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