Weekly CSA Recipe: Autumn Vegetable Soup

This hearty vegetable soup makes an ideal meal for a cool fall night, in this week’s CSA-inspired recipe.

October 30, 2015

RecipesWeekly CSA Recipe
shelby-thompson_csa-recipe-soup_edible-baja-arizona_03

Hearty, vitamin-filled, and delicious.

Last night was the first cool night in many months, and I celebrated by making a big, boiling pot of soup. There’s nothing quite as soul-soothing as a bowl of steaming soup, especially when it’s filled with so many different vegetables and spices.

Tucson CSA has provided its members with an increasing number of winter vegetables in the past few weeks. Among the hard-shelled winter squash and brightly colored sweet potatoes are a few of summer’s last juicy tomatoes, perfect for tossing in salads or simply eating by themselves. Winter squash has seemingly endless cooking possibilities, and can be used to make soups, salads, and pasta dishes.

In an effort to combine this summer and winter produce, I made a hearty, tomato-based soup filled with bountiful amounts of carrots, onions, sweet potatoes, and swiss chard. The secret to the rich, creamy broth is not heavy cream or milk, but pureed white northern beans and a piece of parmesan rind that simmers in the soup. This winter vegetable soup is perfect for the cooler nights that are undoubtedly on the horizon.

 

Weekly CSA Recipe: Autumn Vegetable Soup
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Weekly CSA Recipe: Autumn Vegetable Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, celery, and garlic to the pot and sauté for 8-10 minutes, until the vegetables are soft and slightly caramelized.
  3. Stir swiss chard and sweet potatoes into the pot and continue to cook for 2 more minutes.
  4. Stir tomatoes into the pot and cook for 8 minutes, or until the swiss chard is wilted.
  5. In a blender or food processor, blend 3/4 cup of white beans and 1/4 cup of vegetable broth until the mixture is creamy.
  6. Add the pureed beans to the pot along with the remaining broth and the piece of Parmesan rind.
  7. Simmer on medium-low heat for 20-25 minutes, until the sweet potatoes are soft and the broth is creamy.
  8. Add salt, pepper, red pepper flakes, cilantro, and remaining white beans to the pot and simmer for 5 more minutes.
  9. Serve with crusty bread.
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Recipe adapted from Giada de Laurentis’ Winter Minestrone.


shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.








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