Simple Chunky Vegetable Soup

How to prepare simple Chunky Vegetable Soup? Think of this as a what-have-you soup with infinite and easy variations. You’re looking for a mix of vegetables, always with tomato, though combining “hard” and “soft” vegetables improves the results. If you have an old piece of Parmesan lying around, cut the rind into small pieces and add it along with the first batch of vegetables; it’ll become chewy during cooking and is not only edible but (not surprisingly) delicious. Here are ingredients and simple directions.

SIMPLE CHUNKY VEGETABLE SOUP

INGREDIENTS :

¼ cup extra virgin olive oil1 medium onion, diced1 carrot, diced1 celery stalk, peeled and diced½ cup chopped prosciutto or other ham (optional)1 ½ to 2 cups hard vegetables, like potatoes, winter squash, parsnips, or turnips, peeled if necessary and cut into smaller than ½ -inch diceSalt and freshly ground black pepper6 cups chicken, beef, or vegetable stock or water1 cup peeled, seeded, and chopped tomato (canned is fine; include the juices)1 ½ to 2 cups soft vegetables, like green beans, cooked dried beans, zucchini or summer squash, or dark, leafy greens like kale or collards, cut into smaller than ½ inch dice½ cup chopped fresh parsley leavesFreshly grated Parmesan cheese for garnish

DIRECTIONS :

Put 3 tablespoons of the oil into a large, deep pot over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes. Add the ham if you’re using it and cook, stirring, for another 3 minutes.Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomato is broken up, about 15 minutes. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.) Add the soft vegetables and the parsley and adjust the heat once again so the mixture simmers.Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining tablespoon of olive oil, and serve, passing the cheese at the table if you like.

Makes 4 to 6 servings.

Preparation time: 45 to 60 minutes.

Pistou

Traditionally you’d use pesto with a whole lot of garlic here: Stir in ½ cup or more of freshly made traditional pesto or any of its variations.

Pasta and Bean Soup (Pasta e Fagioli)

Use about half as much of the vegetables and add 2 cups cooked beans kidney, white, borlotti, chickpeas, cannellini, or a mixture with the soft vegetables. With them, add ½ to 1 cup small uncooked pasta, like tubetti, or larger pasta broken into bits. About 5 minutes before serving, stir in a teaspoon (or more, to taste) of minced garlic.

White Bean and Bread Soup (Ribolitta)

Purée 1 cup of cooked cannellini beans (canned are fine) with some of their liquid into a thick paste. For each bowl, toast a thick slice of rustic Tuscan or Italian bread and set in the bottom of the bowls. In Step 3, add the beans to the simmering soup. Thin with a little more water or stock if necessary. To serve, pour the bubbling soup over the bread and drizzle with a little extra virgin olive oil if you like.

Spicy Indian Vegetable Soup (Mulligatawny)

Leave this chunky and brothy or purée it: Substitute neutral oil, like grape seed or corn, for the olive oil. Skip the ham. Add 1 teaspoon each ground cumin and turmeric and cook with the onion in Step 1. Add 2 tablespoons curry powder along with the soft vegetables. Substitute cilantro for the parsley and omit the Parmesan.

Follow the simple directions carefully and you will be surprised how good this soup recipe really is.  Lots of fun preparing this nice recipe and Bon Apetit.