Winter Vegetable Soup with Pistou

Name: Winter Vegetable Soup with Pistou
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: ¼ cup Olive Oil; 2 Leeks (white & light green part, medium dice); 2 Medium Onions (medium dice); 1 Small Square or 4-inch Piece of Cheesecloth; 4 Sprigs Thyme; 2 Bay Leaves; 4 cloves Garlic; 2 cups Carrots ((about 4 medium sized carrots)); 2 cups Butternut Squash ((about 1 medium squash)); 2 cups Turnips (about 2 medium); 3 quarts Chicken or Vegetable Stock; 1 28 oz Can Tomatoes with the Juice (broken into pieces); 2 cups Kale (chard, or spinach chopped (1 small bunch)); ½ cup Small Shaped Pasta or Spaghetti (broken into pieces salt and pepper); 4 cloves Garlic (peeled); 2 cups Parsley Leaves (loosely packed ); ½ cup Olive Oil

Winter, like Summer, provides its own unique bounty of vegetables that are perfect for a warm, hearty winter soup that keeps the chill outside where it belongs. A tasty blend of leeks, onions, carrots, butternut squash, turnips, canned tomatoes and kale in a smooth, savory broth. Topping it with a garlic and parsley pistou gives a pop in taste and texture that makes it the perfect starter on a cold winter night!

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Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Ingredients

Soup:

¼ cup Olive Oil
2 Leeks white & light green part, medium dice
2 Medium Onions medium dice
1 Small Square or 4-inch Piece of Cheesecloth
4 Sprigs Thyme
2 Bay Leaves
4 cloves Garlic
2 cups Carrots (about 4 medium sized carrots)
2 cups Butternut Squash (about 1 medium squash)
2 cups Turnips about 2 medium
3 quarts Chicken or Vegetable Stock
1 28 oz Can Tomatoes with the Juice broken into pieces
2 cups Kale chard, or spinach chopped (1 small bunch)
½ cup Small Shaped Pasta or Spaghetti broken into pieces salt and pepper

Pistou:

4 cloves Garlic peeled
2 cups Parsley Leaves loosely packed
½ cup Olive Oil

Instructions

Peel then cut the onions, carrots, butternut squash, and turnips into medium dice.
Wash the leeks, then dice. Wash and chop the kale or spinach. Set aside.
In a large soup pot over medium heat, add the olive oil. When warm, add the leeks, and onions. Sauté until they start to soften, about 4-6 minutes.
Lay the cheesecloth on the counter. Place the bay leaves, thyme sprigs and garlic on top. Tie the cheesecloth into a little bag. Crush the garlic with the back of your knife. Place into the soup pot.
Add the carrots, squash, potatoes, and turnips and continue cooking for an additional 5 minutes.
Add the stock, tomatoes and bring to a boil, then reduce to a simmer and cook for 30 minutes, or until vegetable are softened.
Add the greens and the pasta and cook an additional 10 minutes or until pasta is cooked and greens are wilted.
Season with salt and pepper.
Pistou:
In a food processor or blender, add the garlic and parsley and pulse until finely chopped. With the motor running, add the olive oil. Season with salt and pepper.
The pistou sauce can be covered and refrigerated for a 1-2 days. It can be frozen for up to 6 months. Bring to room temperature before serving.
Final Prep: Remove the cheesecloth and serve soup in bowls topped with pistou.