Whip up a colorful vegetable mélange to begin new year
For the first week of the new year, I make up a big pot of veggie soup. I love that it has so many possibilities. I can change up the veggies, use different tomato flavoring, and toss in pasta, rice or farro for added substance. This soup is bubbling away on top of my stove as I consider what beans I might choose to add to this colorful dish. I usually choose garbanzos, but cooked white beans or cannellini beans would also be good.
My latest rendition uses tomato paste instead of diced or crushed tomatoes. When the tomato paste is cooked, it takes on a slightly caramelized flavor and boosts up the flavor substantially. Cutting the vegetables into a small dice quickens the time for cooking, and the pieces are the perfect size for eating. You need only to peel and cut the carrots and zucchini. And choose pre-peeled and cut butternut squash for ease in prep time. I always add a rind of Parmesan cheese to any vegetable-based soup to kick up the flavor.
I like to take a few cups of the soup, puree it and then add it back to the soup pot. It offers a lovely way to thicken the soup without adding extra starch. The only caveat to this is you
should not add any pasta or grain until after you have pureed the 2 cups of soup. I think this is the best of both worlds: a perfect combination between a total puree and a thin soup texture. Garnish with a sprinkling of fresh herbs and Parmesan cheese. You could add a dollop of favorite pesto, if desired. Serve this with slices of crusty French bread.