Tomorrow is payday and the fridge and pantry are looking a little bare, so tonight I'm making another version of veggie soup (my first version is a roasted veggie soup that I need to post a recipe for). I spent some time in the garden this morning thinning out the carrots and Swiss chard so the carrots have more space to grow bigger as we are coming into spring and the Swiss chard can focus it's energy on new growth since I recently transplanted them. I also had some tomatoes, turnips, and jalapeno left over from the Fort Smith farmer's market. In the freezer I had a quart of white beans I cooked earlier in the winter, and in the pantry there were a couple cans of chickpeas. It all comes together to make an incredibly yummy soup!!! The ingredients are completely flexible based on what you have on hand. In some research, Minestrone traditionally has a bean based broth and contains whatever vegetables are in season.
Ingredients:
Onion, diced
Garlic, minced
Carrots, diced
Turnips, diced
Jalapeno, diced
Tomatoes, diced
Swiss Chard, chopped if needed
White Beans, previously cooked and frozen
Chickpeas, canned, drained and rinsed
Salt and Pepper to taste
Better Than Bouillon Vegetable Base
Oregano
Basil
Parsley
Olive Oil
Water
Heat olive oil, onion and garlic in a stock pot with a pinch of salt and pepper. Once fragrant and starting to turn clear, add carrots, jalapeno and turnips. Cook for a few minutes more to help enhance flavors. Then add remaining ingredients, enough water to cover and season to taste. Bring to a soft boil, reduce heat and simmer for at least half an hour.
