CSA Summer Vegetable Soup
This soup recipe, by my mom, Liz, should be treated as a general approach to whatever you’ve got in the crisper. The cooked veggies can be fished out of the broth for self-feeding babies.1 tablespoon butter1 tablespoon olive oil2 spring or yellow onions, chopped1 cup chopped carrots2 celery stalks, chopped (leaves reserved)½ green cabbage, sliced1 ½ cups peeled, chopped turnip2 medium tomatoes, chopped (or use ½ cup canned)2 cups chicken or vegetable broth4 to 6 cups water2 cups wax or green beans, trimmed and cut into 1-inch lengths1 medium potato, peeled and chopped1 medium zucchini, chopped1 cup shelled or frozen peasSmall handful celery leaves, chopped1 bay leafSalt and pepperCooked whole wheat macaroni, for serving (optional)Grated parmesan cheese, for serving
- In a large soup pot, melt the butter in the olive oil over medium heat. Add the onion, carrot and celery and sauté until the onion is translucent, about 8 minutes. Add the cabbage and turnip and continue sautéing until the onion begins to soften.
- Stir in the tomatoes, cover and cook, stirring occasionally, until the cabbage wilts, about 6 minutes. Pour in the broth and enough of the water to cover the vegetables. Bring to a boil and simmer, partially covered, until the carrots are just tender, about 10 minutes.
- Add the wax beans, potato, zucchini, peas, celery leaves, bay leaf and salt and pepper to taste. Continue to simmer, partially covered, until the vegetables are all completely tender. Serve with pasta if desired, and pass parmesan at the table.