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Wild Roots Farm
Amy and Wes Gillingham
669 Cattail Road
Livingston Manor, NY 12758
845.439.4799
Hearty Vegetable Soup with Cannelini Beans
This improvise vegetable soup recipe took about an hour and a half from preparation to table. I based it on Wes and Amy's recipe in this week's newsletter and improvised here and there. Since cooking is not so much a science as an art, you may find your own variations and substitutions. This improv turned out exceptionally well and filled my kitchen with a pleasant aroma. Serves 8-10; keeps well for leftovers. Enjoy.
- 2 tablespoons of olive oil
- 3 leeks, sliced
- 4 medium tomatoes, chopped
- 3-6 carrots, sliced
- 3 celery, sliced
- 2 cups of chopped Chinese cabbage
- 17.5 oz can of Cannelini (white kidney) beans
- Three 15 oz cans of vegetable or chicken stock (or combination)
- 3 cloves of garlic, minced
- 2 tablespoons of fresh basil or 1 tablespoon of dried basil
- 1 tablespoon oregano
- Salt and fresh ground pepper to taste
- Grated Parmesan or Romano cheese, for garnish
- Pesto, for garnish
Heat oil in large heavy based pot. Saute garlic and leeks about four to five minutes until leeks soften. Add tomatoes, carrots, celery and saute another three minutes. Add cannellini beans and stock, bring to high heat (but do not boil). Simmer uncovered for 45 minutes or until vegetables are tender, adding cabbage, herbs, salt and pepper to taste.