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A healthy soup recipe worth passing along.

I've praised Men's Health Magazine in the past (Here is the post which also includes some other reading nuggets). The magazine is chock full of content. Anyway, a month or two ago I ripped out a recipe for "Olga's Vegetable Soup".

Now, the nutrition profile was not provided, which always bugs me--because I believe the more you know about what you are preparing and putting into your body the better. But I still saved this recipe.

And then about a week ago our farm fresh, certified organic, produce pick-up (CSA "Community Supported Agriculture) just happened to contain most of the required ingredients. It was a sign!

It is hearty yet light...seriously. Lots of flavor. It is also thick, which we like. I highly recommend dipping a crusty piece of sourdough in it! Our 2 1/2 year old also enjoyed it.

Recipe for Olga's Vegetable Soup (NOTE*** I did tweak it slightly -- less oil, added garlic plus a few other minor changes)

3 T olive oil (more or less)
2 yellow onions, peeled and chopped
2 carrots, peeled and chopped
3 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
3 or 4 cabbage leaves, chopped
1 bunch chard, washed and chopped
1/4 cup tomato paste (or more -- I used 1/2 cup)
2 cans cups cooked cannellini white beans, with their liquid
1-2 tsp crushed garlic (I prefer the frozen cubes from Trader Joe's (click this link to read post that includes info on the garlic)

How to make it

1. Put 1 T of the olive oil in the bottom of a deep pot over medium heat. Add half each of the chopped onions, carrots, and celery, and cook, stirring occasionally, until they soften (about 10 minutes). Add another 1 T of 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, stirring occasionally, 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 with the garlic, until all the vegetables are very tender and the soup is hot.

Serve hot or warm.

Time: 1 hour / Servings: 10

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