Summer Vegetable Soup
This is a delicate summer soup that I made for my daughter. She has been asking for soup, and I thought I would use up some of the gorgeous summer produce that I have been stock piling. The base of the soup (onions, celery and carrots) is spruced up by using the “rainbow” carrots that are in right now. I also used some beautiful, creamy Yukon gold potatoes and golden beets that I have tons of.
You could make this a true summer minestrone with the addition of a parmesan rind and a small pasta (yum….). But either way, clean out your produce drawers and make your family a delicious and healthy dinner tonight. All this needs is a salad and some great bread and you have a meal!
Summer Vegetable Soup, serves 8
3 Tbs olive oil
2 Large yellow onions, diced
3 cups Yukon gold potatoes, diced
4 medium carrots, peeled and chopped
3 cups celery, chopped
1 ½-2 cups golden beets (about 5 small) diced
2 yellow summer squash, diced
1 can cannellini beans
8 cups chicken or vegetable stock
Kosher salt to taste
In a large pot, heat the olive oil over medium heat. Add the onions and let them sweat, about 2-3 minutes.
Add the potato, carrots, celery and beets to the onions.
Let them all cook together for another 2-3 minutes. Add the squash and the beans and then cover everything with the stock.
Bring to a boil, and then reduce to very low, and cover with a lid. Simmer the soup for about 15-20 minutes until everything is tender and the broth has a nice golden tone from the beets and carrots.
Season the soup with kosher salt and serve hot.