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Harvest Season Soup

Ingredients

  • 6 to 8 cups chicken broth
  • 1/2 cup extra-virgin olive oil
  • 2 medium onions, thin sliced
  • 2 medium carrots, thin sliced
  • Top third of 2 celery stalks with leaves, thin sliced
  • 6 large garlic cloves, thin sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 2 tablespoons tomato paste
  • 2 generous teaspoons dried basil
  • 2 generous teaspoons sweet paprika
  • 2 small zucchinis, thin sliced
  • Handful spinach leaves, chopped
  • 1/4 large head green cabbage, chopped, thin-slice the core, too
  • 2 stalks Swiss chard, chopped, along with stems
  • Handful fresh green beans
  • 28-ounce can whole tomatoes, crushed
  • 1 1/2 cups (6 ounces) Asiago, Fontinella, or sharp Cheddar cheese, shredded
  • 6 slices whole wheat bread

Prep Time:

20 minutes

Cook Time:

45 minutes

Serves:

6

This soup is a harmonious blend of flavorful garden vegetables and mellow seasonings. No one flavor stands out; they all blend beautifully together.

Why Try? You probably have most of these vegetables in your refrigerator, and most, if not all of these spices in your pantry. No trips to specialty food shops are required.

Foodie Byte: With just a few extra ingredients, you can transform this soup into a hearty “Harvest Season Casserole.”

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Preparation

  1. Coat the bottom of a heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, or until vegetables are wilted and aromatic; stirring often.
  2. Uncover, heat to medium high, stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Add zucchini, spinach, cabbage, Swiss chard, green beans, tomatoes, and broth. Bring the soup to a simmer, partially cover the pot, and cook 30 minutes, or until the vegetables are tender and soup tastes of deep, satisfying flavors. If it tastes weak, uncover and simmer for 5 minutes or more to boil off some of the liquid and concentrate the soup's flavor.
  3. For each serving, toast a thick slice of bread. Rub with garlic, place a slice in the soup bowl, ladle the hot soup on top and garnish with 1 teaspoon each olive oil and Parmigiano-Reggiano cheese.

Nutritional Information

Calories 414, Carbohydrates 51g, Cholesterol 34mg, Fat 18g, Fat Calories 157, Fiber 11g, Protein 20g, Saturated Fat 7g, Sodium 2090mg. Daily Values: Calcium 292.64mg 29%, Phos 193.01mg 19%, Copper 0.18mg 9%, Zinc 1.74mg 12%, Panto 0.59mg 6%, Biotin 5.94mcg 1980%, Iodine 14.34mcg 10%, Magnesium 60.04mg 15%, Iron 4.98mg 28%, Vitamin B6 20%, Vitamin C 104%, Vitamin B12 9%, Vitamin D 2%, Vit E-a-Toco 8%, Vitamin A 147%. Percent Daily Values are based on a 2,000 calorie diet.