When the evenings turn cold, few things beat a steaming bowl of vegetable soup with a thick slice of bread. This version uses vegetables you probably already have at home, and it is on the table in about 35 minutes.
The trick is to build flavor quickly: soften the vegetables in olive oil first, add a spoonful of tomato paste, and finish with a squeeze of lemon and fresh herbs.
Ingredients (serves 4)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large potato, diced
- 1 zucchini, diced
- 1 tablespoon tomato paste
- 1.5 liters vegetable stock
- 1 can (400 g) white beans, drained
- 1 handful small soup pasta
- 2 handfuls spinach or chard
- juice of half a lemon, salt, pepper and parsley
Method
Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for about 8 minutes, stirring now and then, until soft. Add the garlic and tomato paste and cook for one more minute.
Pour in the stock, add the potato and bring to a boil. Lower the heat and simmer for 10 minutes. Add the zucchini, beans and pasta and cook for another 8 to 10 minutes, until the pasta is tender.
Stir in the spinach or chard and let it wilt for a minute. Season with salt, pepper and lemon juice, then scatter over chopped parsley.
Don’t skip the lemon at the end. It wakes up all the vegetables and makes the soup taste as if it cooked for hours.
Paolo Rinaldi, chef at a family restaurant in Port Alden
Tips and variations
Use whatever is in season: leek, pumpkin, green beans or cabbage all work well. For extra depth, drop a piece of hard cheese rind into the pot while it simmers and remove it before serving.
Leftovers keep for three days in the fridge. The pasta will soak up some of the liquid, so add a splash of water when reheating. Serve with crusty bread, a drizzle of good olive oil and a little grated cheese on top.
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