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Tuesday, August 24, 2010

Farm Market Soup


One of my favorite year round soups is the Garden Vegetable at Panera. It is full of vegetables and I love to dip my sandwich or bread in the broth. Here is my make at home substitute.

Farm Market Soup

1 medium onion
2 cloves garlic
2 carrots
3 potatoes
32 oz. canned tomatoes (or 4 large tomatoes, diced)
20 - 32 oz. chicken or vegetable broth (or water)
1 medium zucchini
1/4 cabbage
1 c. green beans
1/4 c. couscous
1 t. fresh chopped basil
1 t. fresh chopped oregano
1 t. fresh chopped parsley
1 Parmiggiano Reggiano rind
2 ears corn

1. In a large stockpot, heat 2 T. olive oil over medium heat.

2. Peel and dice onion, garlic, carrots, and potatoes. Add in order while prepping the next vegetable. Season with salt and pepper, sweat for 3-5 minutes.

3. Add tomatoes and broth. Stir to scrape any browned bits from the bottom. Chop and add zucchini, cabbage and green beans. Stir in couscous, herbs and cheese rind. Season with salt and pepper. Simmer about 20 minutes or until all vegetables are tender.

4. Cut corn from cobs and add to soup. Remove rind. Serve with freshly grated Parmiggiano Reggiano.

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