We celebrate National Homemade Soup Day with Laura Grimmer to learn how to make a healthy and easy soup for the whole week! Visit perfectpearct.com to get more information on Laura's cooking classes.
Infinite Vegetable Soup
Recipe provided by Laura Grimmer
1 large carrot, small bite-size dice
1 stalk celery, small bite-size dice
1 small white onion, small bite-size dice
1 large clove garlic, sliced thinly
½ t. dried thyme
½ t. salt or more, to taste Freshly ground black pepper Red pepper flakes, to taste
1 can cannelloni beans, drained and rinsed
1 can diced tomatoes (any size)
½ c. each any frozen vegetable (corn, green beans, edamame beans, peas, etc.)
1 bunch hearty greens, washed, stemmed and coarsely chopped (kale, escarole greens, collards, etc.)
Extra-virgin olive oil and Parmesan or Pecorino cheese for garnish
1. Soften carrot, celery and onion in a little olive oil in a large saucepan. Stir in garlic and cook for 1-2 minutes. Add dried thyme, salt and a pinch of red pepper flakes.
2. Add drained and rinsed cannelloni beans and diced tomatoes (including juice), cover with water and bring to a boil. Reduce heat and simmer for 15-30 minutes.
3. Add ½ cup each any other veggies -- I use whatever I've got in the freezer. Add greens to soup and return to a simmer. Cook until greens are softened, adding a bit more water if needed. Taste for seasoning and add salt and freshly ground pepper to taste.
4. Garnish finished soup with a bit of Pecorino or Parmigiano cheese and a light drizzle of extra-virgin olive oil.