Hearty Vegetable Soup Recipe


Full bodied vegetable soup may be eated with our without Crostini.

Step 1

For the Stock:
Adjust oven rack to middle position; heat oven to 450 degrees F. Place carrot, celery, onion, protobellos and garlic head on rimed baking sheet; dirzzle with oil and toss to coat. Add tomato paste and toss again until evenly coated. Spread vegetables in even layers, set garlic head cut side up; roast until vegetables are well browned, 25-30 min.

Step 2

Combined roasted vegetables, broth, leek greens, parely, thyme, bay and porcini in a large heavy-bottomed dutch oven; cover and bring to simmer over medium high heat, then reduce heatto medium low and simmer partially covered for 30 min. Remove garlic head; using tongs, squeeze garlic head at root end until cloves slip out of their skins. Using fork, mash garlic to paste in small bowl and set aside. Strain stock through large fine mesh strainer, pressing on solids to extract as much liquid as possible; discard solids in strainer.

Step 3

For the Soup: Rinse out and wipe dutch oven; add tomatoes, potatoes, carrots, celeriac, reserved whites of leeks, strained broth, and garlic paste to pot and bring to simmer ofer medium high heat, then reduce heat to medium low and simmer partially covered until vegetables are tender when poked with skewer or paring knife about 25 min. With back of wooden spoon mash some potatoes against the side of the pot to thicken soup. Stir in escarole and lima beands (if using): cook until escarole is wilted and limas are heated through, about 5 min. Stir in parsley; adjust seasonings with salt and pepper. Serve immediately with crostini floaed on soup, if desired

Step 4

For Crostini:
adjust oven rack to middle position; heat oven to 400 degrees. Place baguette slices on baking sheet; bake until dry and crisp, about 10 min, flipping slices halfway through baking time. While still hot, rub one side of each slice with raw garlic clove, then drizzle lightly with olive oil and sprinkle with salt and pepper to taste.

Things You'll Need

  • 1 Stock
  • 1large carrot, peeled and chopped medium
  • 1rib celery chopped medium
  • 1medium onion, chopped medium
  • 3medium portobello mushrooms roughly chopped
  • 1medium garlic head, outer papery skins removed and top third of head cut off and discarded
  • 3tbsp Olive oil
  • 1tbsp tomato paste
  • 9cups low sodium begetable broth
  • 2medium leeks (about 1 lb) green parts chopped, white parts sliced thin crosswise
  • 10sprigs of fresh parsley
  • 4sprigs of fresh thyme
  • 2each bay leaves
  • 1/2ounce dried porchini mushrooms, rinsed
  • 1 Soup
  • 1can diced tomatoes drained tomato pieces chopped coarse (14 1/2 oz)
  • 2small russet potatoes peeled and cut into 1/2 inch cubes (about 1 1/2 cup)
  • 2medium carrots, peeled and cut into 1/2 inch cubes (about 1 cup)
  • 1/2medium celeriac peeled and cut into 1/2 inch cubes (about 1 1/2 cups)
  • 1head escarole (small) (about 12 oz) washed stemmed and leaves cut into 1 inch pieces
  • 2tbsp minced fresh parsley leaves
  • 1cup frozen baby lima beans (optional) (6oz)
  • salt to taste
  • ground black pepper to taste
  • Crostini
  • 8-12slices baguette (1/2 inch thick, cut on bias)
  • 1clove garlic (large), peeled
  • extra-virgin olive oil
  • salt and ground black pepper

About this Author

New Carlisle SDA Church an iChef.com member who donated this recipe.