With bread, cheese, and a salad, it’s a meal…
2 T olive oil
2 leeks, diced (white and light green parts) or 1-1/2 c chopped onion
1 large carrot, diced
1 c chopped, peeled celeriac; or 2 stalks celery, chopped
1 largish turnip, diced
1 small bunch winter greens such as kale, collards, chard, stemmed and chopped
1 c canned tomatoes, chopped; or 1 c tomato sauce; or 1/4 c tomato paste
1 to 1-1/2 c cooked beans such as garbanzos, kidney or cannellini
4 c broth or water, plus more, if needed
chopped fresh herb–thyme, sage, parsley, to taste; or 1 t dried herb
salt and pepper, to taste
splash of (red wine) vinegar
grated Parmesan; or more chopped fresh herb; or a drizzle of extra-virgin olive oil, for garnish
1. Heat oil in a soup pot over medium heat. Add leeks or onions and sauté for 5 minutes, until softened. Add carrot, celery, and turnip and cook for another 5 minutes. If you’re using dried herb, add with these vegetables. Stir in greens and cook them until they start to wilt.
2. Next, add tomatoes (or sauce or paste) and cook until warmed through. Stir in beans. Next, pour in broth. Bring to the boil. Lower heat; add fresh herb here. Simmer until everything is tender.
3. Taste, then add salt and pepper. Add vinegar, and more broth if soup is too thick for your liking.
4. Serve hot with some grated Parmesan or a sprinkling of herb, or a drizzle of olive oil, or all three…