|Farmer’s Market Vegetable Soup|
I was inspired to make a Farmer’s Market Vegetable Soup this morning after I saw Melissa Clark’s Minestrone with Shell Beans and Almond Pistou recipe in the New York Times. What appealed to me most about the recipe was that it was a great way to clean out my refrigerator.
I had been thinking about making soup with the overripe tomatoes, shell beans, baby kale and leftover corn on the cob in my refrigerator, so Melissa’s article gave me the extra nudge I needed. Although I didn’t have any fresh herbs or the ingredients for the pistou, this vegetables soup was tasty as is.
Farmer’s Market Vegetable Soup
- 1 quart chicken or vegetable broth
- 1/2 onion minced
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 1 garlic clove minced
- 1 cup tomatoes cut up
- 1 cup shell beans cooked
- 1 cup corn
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 2 handfuls baby kale
- 1 cup cooked whole wheat Israeli couscous
Put all the ingredients in a saucepan, except for the kale and couscous. Cook on medium low until carrots and celery are tender, about 15 minutes. Add kale and couscous, and stir just until kale is wilted and couscous is warmed through.
This recipe has been submitted to GetHealthyCheap.com’s Family Food Fridays Blog Carnival