Hearty Vegetable Soup

americastestkitchen.com

Betsy

Stock

1 large carrot, peeled and chopped medium

1 rib celery, chopped medium

1 medium onion, chopped medium

3 medium portobello mushrooms, roughly chopped

1 medium head garlic, outer papery skins removed and top third of head cut off and discarded

3 tablespoons olive oil

1 tablespoon tomato paste (heaping)

9 cups low-sodium chicken broth or vegetable broth

2 medium leeks (about 1 pound), green parts chopped, white parts sliced thin crosswise

10 sprigs fresh parsley leaves

4 sprigs fresh thyme

2 bay leaves

½ ounce dried porcini mushrooms, rinsed

Soup

1 (14.5-ounce) can diced tomatoes, drained, tomato pieces chopped coarse

2 small russet potatoes (about 12 ounces), peeled and cut into ½-inch cubes (about 1 ½ cups)

2 medium carrots, peeled and cut into ½-inch cubes (about 1 cup)

½ medium celeriac (about 12 ounces), peeled and cut into ½-inch cubes (about 1 ½ cups)

1 small head escarole (about 12 ounces), washed, stemmed, and leaves cut into 1-inch pieces (about 4 heaping cups)

1 cup frozen baby lima beans (6 ounces) defrosted (optional)

2 tablespoons minced fresh parsley leaves

Salt and ground black pepper

subheading: Before You Begin:

The fortified broth can be refrigerated for up to 3 days or frozen in an airtight container for up to 2 months. If you can get “petite cut” canned diced tomatoes, they can be used straight away after draining, without any additional chopping. The garlicky crostini ( see related recipe) add another dimension of flavor and texture to the soup.

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