Olga's Vegetable Soup
Ashley Evans
ingredients
- 3/4 cup olive oil
- 2 onions, peeled and chopped
- 2 carrots, peled and copped
- 2 celery stalks, peeled and chopped
- Salt and pepper
- 1 bunch parsley, washed and chopped, thick stems discarded
- 1 bunch chard, washed and chopped
- 1/4 cup tomato paste
- 4 cups cooked white beans, such as cannellini, with liquid if possible
directions
- 1
Put about 1/3 of olive oil in the bottom of a deep pot over medium heat. Add half of each of the chopped onions, carrots, and celery and cook, stirring occasionally, until they soften (about 10 minutes). Add half of the remaining oil and repeat the process, seasoning with salt and pepper as you go. Add the last of the oil with the parsley, cabbage, and chard, and cook until everything is softened but not browned. Adjust the heat as necessary.
- 2
Add the tomato paste and stir. Partially mash the beans, leaving some of them more or less whole; add them to the pot along with any bean-cooking liquid and enough water to make the whole mixture stewy but not too watery.
- 3
Keep cooking, tasting and seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm. 1
Source: Ashley Evans
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