| Farmer’s Market Vegetable Soup |
This Farmer’s Market Vegetable Soup was inspired by Melissa Clark’s minestrone idea in the New York Times and by the chance to clean out my refrigerator. Overripe tomatoes, shell beans, baby kale and leftover corn on the cob came together into a simple, comforting soup. I didn’t have fresh herbs or a pistou, but the soup was flavorful without them.
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Farmer’s Market Vegetable Soup
A flexible, refrigerator-cleanout soup that welcomes extra vegetables, leftover cooked chicken, pasta or grains.
Servings
4
Ingredients
- 1 quart chicken or vegetable broth
- 1/2 onion minced
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 1 garlic clove minced
- 1 cup tomatoes cut up
- 1 cup shell beans cooked
- 1 cup corn
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 2 handfuls baby kale
- 1 cup cooked whole wheat Israeli couscous
Instructions
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Combine all ingredients in a saucepan except the kale and couscous. Simmer over medium-low heat until the carrots and celery are tender, about 15 minutes. Add the kale and couscous, stirring just until the kale wilts and the couscous is heated through. Adjust salt and pepper to taste and serve warm.
This recipe was submitted to GetHealthyCheap.com’s Family Food Fridays Blog Carnival.