Vegetable Soup

 

Serves: 4 

 

 

Ingredients:

 

2 teaspoons oil

 

2 cups peeled and diced carrots

 

2 cups peeled and diced parsnips

 

1 cup diced celery

 

1 cup diced onion

 

2 cups sliced lengthwise, rinsed, and diced leek (white bulb only)

 

2 garlic cloves, peeled and minced

 

1/2 teaspoon salt

 

½ teaspoon freshly ground black pepper

 

2 cups cooked rice

 

1 ½ cups cooked cannellini beans, rinsed

 

2 3” long sprigs of fresh thyme or 1/8 teaspoon dried thyme

 

2 3” long sprigs of fresh tarragon or ¼ teaspoon dried tarragon

 

1 bay leaf

 

4 cups vegetable broth

 

1 tablespoon strained fresh lemon juice

 

 

Garnish:

 

¼ cup roughly chopped fresh parsley leaves, no stems

 

Red wine vinegar

 

 

Additions:

 

4 boneless and skinless poached chicken thighs, diced

 

2 boneless and skinless poaced chicken breasts, diced

 

 

 

Directions:

 

Heat a skillet over medium heat.

 

Add oil and swirl to cover the bottom of the skillet with the oil.

 

Add the carrots, parsnips, celery, leek, and onion, salt and pepper to the skillet and saute until the onions are translucent and soft and the other vegetables are fork tender.

 

Sprinkle thyme and tarragon over the top of the vegetables. Heat until the herbs are fragrant.

 

Transfer vegetables to a large 2 quart saucepan.

 

Add broth, rice, cannellini beans, and lemon juice to the vegetable mixture. If using, add chicken at this time also.

 

Bring broth to a simmer and simmer for 10 minutes or until the soup is hot.

 

Remove the bay leaf.

 

Plate or place in a tureen.

 

Garnish the of the soup with parsley.

 

Serve.