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"We're going to cook up a vegetarian meal that I think everybody will love, even if you're a meat-and-potatoes kind of person, because it's so hearty," says Rach. "This is a really terrific winter meal. It's also easy. There's just a lot of chopping of vegetables, but that's not a big deal!"
For more easy cold-weather soups from Rach, check out her Roasted Tomato & Pepper Soup and Curry Kuri Soup.
Ingredients
For the Vegetables:
- 2 carrots
- 2 ribs celery
- 2 medium onions
- 2 small zucchini or seed 1 medium-large
- 4 cloves garlic, chopped or grated
- 3 to 4 cups chopped greens (flat kale, escarole or cabbage)
- 1 head cauliflower or broccoli, stemmed, boiled in salted water 5 minutes and cold shocked
For the Soup:
- 3 tablespoons EVOO
- 1 chunk of Parmigiano-Reggiano cheese rind
- Salt and pepper
- 1 ½ teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 3 cups cooked borlotti beans, defrosted or drained from jars, or you can soak dried beans overnight and boil with onion, bay and salt
- 2 cups passata or tomato sauce
- 1 quart vegetable stock
- A small handful of basil leaves, torn
- ½ pound short-cut pasta (semolina or egg), cooked 1 minute less than directions in salted water, cooled, drained and drizzled with oil to store, if not eating all the soup immediately
- Grated cheese, to pass
- Charred bread, rubbed with garlic, drizzled with good EVOO and sprinkled with flaky salt
Yield
Serves: 4 to 6
Preparation
Chop vegetables.
For the soup, heat a large Dutch oven or soup pot over medium-high heat with olive oil, 3 turns of the pan.
Add carrots, celery, onions, zucchini and cheese rind. Season with salt and pepper, oregano and red pepper and soften 5 to 6 minutes, stirring frequently. Add garlic and greens and cook to wilt. Add cauliflower, beans, passata, and stock. Bring to boil and reduce heat to simmer. Cook for 15 minutes until vegetables and beans are tender, then stir in fresh basil.
Separately, boil water and salt it and cook pasta a bit less than package directions. Add to soup if you are eating the whole pot of soup or drain and hold aside with a touch of oil to keep from over cooking it and add as needed.
Remove rind.
Serve soup and pass cheese and charred bread.