Farmers Market Vegetable Soup
—Not On Website, Soup
Ingredients
1–2 tablespoons olive oil
1 medium onion diced ( or a large leek)
2 cups diced carrot (2 medium carrots)
2 cups diced celery (2 stalks)
1 cup diced fennel bulb (optional)
4 cloves garlic rough chopped
1 tablespoon fresh thyme ( or oregano or tarragon- or sub 1 1/2 teaspoons dried thyme, or dry Italian seasoning or Herbs de Provence )
2 tablespoons white wine, vermouth, sherry cooking wine– all optional (feel free to leave out)
2 cups diced zucchini or yellow summer squash
2 cups chopped green beans
1 ear corn, kernels cut off
4 cups veggie stock or broth, chicken or beef stock, or bone broth
2 cups water
2 bay leaves
1 teaspoon kosher salt
1/4 cup fresh Italian parsley ( or basil ribbons)
1/2 teaspoon of lemon or vinegar ( at the end)
pepper, cayenne, or chili flakes to taste
a drizzle of olive oil, gremolata or grated pecorino cheese
Directions
In a large pot or dutch oven, heat oil over medium heat. Add onion and saute until deeply golden and fragrant, 5 minutes.
Add carrots, celery, fennel, garlic and thyme. Saute 7-8 minutes, stirring often. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off.
Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn later).
Bring to a simmer, cover and simmer until carrots are just tender about 10-12 minutes. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley.
Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes.
If broth tastes bland, it probably needs salt and acid 😉
Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) – a delicious way to finish the soup!
Using the saute function, heat oil and add onion and saute until deeply golden and fragrant, 4-5 minutes.
Add carrots, celery, fennel, garlic and thyme. Stir 2 minutes. At this point you could splash with white wine, dry vermouth, sherry wine ( all totally optional) just a couple tablespoons and cook it off for a minute.
Add zucchini and green beans ( and optional tomatoes, cabbage, potatoes, or bell pepper) stock, water, bay leaves and salt. ( You will add the corn at the end).
Pressure cook on high for 4 minutes. Manually release and set back to “saute”. Add corn. Cook 3-4 more minutes, then stir in the fresh parsley. Taste. Often (especially if leaving the tomatoes out) I’ll add a tiny splash of acid- like lemon juice or apple cider vinegar, be very conservative, 1/2 teaspoon, and add more to taste. Season with pepper and a pinch of cayenne or chili flakes. If broth tastes bland, it probably needs salt and acid 😉
Serve with a drizzle of good olive oil, crusty bread, or shaved parmesan or pecorino. Or try it with Gremolata ( Italian herb sauce) – a delicious way to finish the soup!