Our fall vegetable share was loaded with bright orange sweet potatoes, crisp green kale, and the most colorful bunch of carrots. I looked at all of the vegetables, and decided to make soup. This soup has a tomato base, somewhat like a minestrone, and is perfect when topped with fresh chopped parsley and a sprinkle of parmesan cheese.
I will share the recipe that I actually made, but know that you can swap the vegetables out for the ones that come in your weekly farm share, or for the extra veggies that you have hanging around in your refrigerator.
I added farro and garbanzo beans, but you can easily add any grain (pasta, rice, quinoa) in place of the farro, and a bean of your choice.
A rich and flavorful soup made with seasonal vegetables.
- 2 tbsp olive oil
- 3-4 small red onions or shallots chopped
- 2 stalks celery chopped including the leaves
- 1/2 large sweet potato peeled and cut in 1/4 inch cubes
- 2-3 medium carrots peeled and chopped
- 2 tsp Papa Joe's Salt or 1 1/2 tsp salt and 1/2 tsp pepper
- 4 cloves garlic pressed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable stock
- 1 sprig fresh rosemary
- 1 small bunch fresh thyme pull the leaves off or put into a spice bag
- 1 cup grain farro, small pasta, rice
- 1 can beans I used garbanzo
- 1/2 bunch kale or swiss chard remove ribs and tear into bite sized pieces
- 1/2 bunch of fresh parsley
In a large soup pot, warm the olive oil over medium heat. Add the onion, celery, sweet potato, carrots, and Papa Joe's salt or salt and pepper. Cook, stirring as needed, until the onions are translucent and the vegetables have softened.
Add the garlic and cook for 1-2 minutes.
Add the diced tomatoes and vegetable stock. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the soup to a light simmer and continue to cook for 15-20 minutes.
Add your grain of choice, rosemary, and thyme to the soup and continue to simmer for 15-20 more minutes or until the grain is mostly cooked through.
Add the beans and kale to the soup. Cook for an additional 5-7 minutes until the kale is tender and the beans are warm.
Season with salt and pepper or Papa Joe's to taste. Remove the rosemary stalk and the spice bag.
Serve topped with fresh chopped parsley and a sprinkle of fresh parmesan.
In most of my savory recipes, I use a salt blend called Papa Joe’s Salt. I will write a post about it soon, but it’s essentially a mix of salts, pepper, and garlic. The salt adds depth and flavor to every recipe. This company is owned by my sister-in-law Michelle, and is a secret salt recipe that has been in my husband’s family for years.
I have also recently fallen in love with these little muslin spice bags. They are great for adding flavor to soups or mulled apple cider. They save you some time, you don’t have pull off all of the little thyme leaves or fish individual cloves out of your warm apple cider. You tuck your fresh herbs or spices into the bag, drop the bag into your recipe, and remove once you have finished cooking. I found mine at Whole Foods but they are also available on amazon.