30 Minute Winter Vegetable Soup

Ingrédients

• 1 tablespoon olive oil
• 1 large or 2 small onions (chopped)
• 4 stalks celery
• 5 large carrots (sliced)
• 3 garlic cloves (peeled and finely chopped or grated)
• 1/2 teaspoon salt (divided)
• 1/4 teaspoon freshly ground black pepper
• 3/4 pound (396 grams) butternut squash, peeled and cut into bite-size chunks
• 1/2 pound (226 grams) rutabaga or turnip, peeled and cut into bite-size chunks
• 1/2 pound (226 grams) white sweet potato, peeled and cut into bite-size chunks
• 8 cups (8.3 pints) vegetable stock
• 2 bay leaves
• 1 sprig of fresh dill
• 4 sprigs fresh parsley
• 3/4 pound (340 grams) green beans, cut into bite-size pieces
• 1 cup (112 grams) small pasta, cooked according to package directions
• 1 teaspoon fresh parsley (chopped for garnish)

Préparation

1. 1

   To a large soup pan or dutch oven over medium heat add the olive oil. Sauté the onion, celery and carrots until they soften. Stir in the garlic and cook for 1 minute. Add ¼ teaspoon salt, half of the pepper and stir. Add the squash, rutabaga, potato and vegetable stock.

2. 2

   Using kitchen string, tie the bay leaves, dill and parsley into a bundle and add to the stock.

3. 3

   Bring to a simmer and cook for 10 until the potatoes and squash are fork tender. Taste for seasoning, depending how salty the stock is, add the other ¼ teaspoon salt (or to taste).

4. 4

   Add the green beans and cook for 2 more minutes.

5. 5

   Take out the herb bundle and discard.

6. 6

   Add ½ cup cooked pasta into serving bowls and pour over the soup. Garnish with chopped parsley.