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!
1 28ozCan Tomatoes with the Juicebroken into pieces
2cupsKalechard, or spinach chopped (1 small bunch)
½cupSmall Shaped Pasta or Spaghettibroken into pieces salt and pepper
Pistou:
4clovesGarlicpeeled
2cupsParsley Leavesloosely packed
½cupOlive 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.
Notes
TIPS & TRICKS- You can purchase pre-cut package butternut squash (just make sure pieces are all the same size as other vegetables).- Can substitute zucchini and yellow squash for butternut squash and turnips to make it a summer vegetable soup.- Can add potatoes instead of pasta.- Can also add pre cooked sausage, diced cooked chicken, or beans at step 10 to add a protein component.- Can substitute basil in pistou in the summer.- Pistou freezes very well. Just defrost and add to soup.