Unless you're much more adept than I at somehow managing to purchase only the precise quantity of ingredients you need for each meal you make, you probably have some scraps in your vegetable drawer. Half a leek here, a handful of greens there--if you're as much of a cheapskate as I am, those 5 little fingerling potatoes sitting there will begin to haunt you like the Telltale Heart. If you let them go too long and you lose them? At a certain point, I can't take anymore trashcan funerals. It's just too sad.
A nice vegetable soup is a great way to waste-not-want-not. Pretty much anything goes -- you can use up odds and ends, and those veggies that aren't looking quite as fresh as they used to will find new life in a flavorful broth.
This recipe is totally adaptable--you really could use whatever vegetables you have or like. There are two rules though:
1) Cheese rinds. I used some old rinds of Parmesan and Gruyere here that I had saved in a little baggie for just this purpose. Adding rinds to your broth is a great way to be get the most out of of your expensive cheese habit. They impart a heft and richness to your broth that would otherwise be lacking, not to mention just the hint of cheesy flavor and some saltiness. Pretty impressive for something you otherwise would have thrown away.
2) Fresh herbs. There's nothing like the brightness of fresh herbs to convince you through taste alone that you're the healthiest person on earth, ready to conquer the world (or at least that massive pile of laundry you've been ignoring while you've been making soup every day (no? just me on that one, then?)).
Below I've noted what I used in this soup, but really, the only things to remember are cheese rinds and herbs.
Could I have found something more exciting to make tonight? Oh most definitely. But this was wholesome and nutritious and I really would eat it any day of the week. Plus, the slightly smug satisfaction you get from making an attempt to be a responsible consumer? You'd be surprised how much flavor that can add.
Clean out the Fridge Vegetable Soup
About 6 servings
About 6 servings
GET THIS STUFF
olive oil
2 cloves garlic, minced
2 carrots, sliced
2 smallish ribs of celery (from the middle of the heart--choose ribs with lots of leaves), sliced
1/2 red bell pepper, finely chopped
1/2 fennel bulb, thinly sliced
1 small leek, white and light green parts thinly sliced
5 fingerling potatoes, sliced about 1/8" thick
1 sprig rosemary, chopped
1 14.5-oz can of tomatoes, drained and rinsed
2 bay leaves
5 c water
a few pieces of rind from hard cheeses (I used a few 2" chunks of Parmesan and Gruyere rinds)
1/2 c frozen peas
1 c chopped kale
chopped fresh basil and parsley, to garnish
shaved Parmesan, to garnish
DO THIS WITH IT
Heat olive oil in pot over medium heat and add garlic, carrots, celery, bell pepper, fennel, leek, potatoes and rosemary.
Add a pinch of salt and cook, stirring occasionally, until softened but not starting to brown (5 minutes could be enough--but just watch it).
Add tomatoes, bay leaves, water, and cheese rinds, and bring to a boil.
Reduce heat to simmer until vegetables are cooked through and broth has become nice and flavorful -- I left it on low for about 30 minutes.
Remove rinds and bay leaves.
Stir in peas and kale--cook about 5 minutes more until peas are heated through and kale is nice and wilted but still has some bite to it.
Season to taste and serve garnished with basil, parsley and Parmesan.
olive oil
2 cloves garlic, minced
2 carrots, sliced
2 smallish ribs of celery (from the middle of the heart--choose ribs with lots of leaves), sliced
1/2 red bell pepper, finely chopped
1/2 fennel bulb, thinly sliced
1 small leek, white and light green parts thinly sliced
5 fingerling potatoes, sliced about 1/8" thick
1 sprig rosemary, chopped
1 14.5-oz can of tomatoes, drained and rinsed
2 bay leaves
5 c water
a few pieces of rind from hard cheeses (I used a few 2" chunks of Parmesan and Gruyere rinds)
1/2 c frozen peas
1 c chopped kale
chopped fresh basil and parsley, to garnish
shaved Parmesan, to garnish
DO THIS WITH IT
Heat olive oil in pot over medium heat and add garlic, carrots, celery, bell pepper, fennel, leek, potatoes and rosemary.
Add a pinch of salt and cook, stirring occasionally, until softened but not starting to brown (5 minutes could be enough--but just watch it).
Add tomatoes, bay leaves, water, and cheese rinds, and bring to a boil.
Reduce heat to simmer until vegetables are cooked through and broth has become nice and flavorful -- I left it on low for about 30 minutes.
Remove rinds and bay leaves.
Stir in peas and kale--cook about 5 minutes more until peas are heated through and kale is nice and wilted but still has some bite to it.
Season to taste and serve garnished with basil, parsley and Parmesan.
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