Preparation
If there’s food more suited for cold weather than a steaming pot of vegetable soup, we have yet to find it. But too many of the versions out there are bland and uninspiring, with limp, insipid vegetables. That’s why we came up with this handy choose-your-own-adventure formula. No matter what type of vegetables you use, it yields a big batch of soup that’s full of flavor and texture. It’s the kind of nourishing meal that the whole family will be happy to eat all season long, especially if served alongside a couple of crostini. Follow our general guidelines below, and remember, don’t stress—soup is as forgiving as it is versatile.
In a large pot, heat 2 tablespoons extra-virgin olive oil over medium-high. Add 1 cup chopped onion or other alliums (leeks, shallots, scallions), 1 tablespoon minced garlic, 3/4 cup diced carrot, and 1/2 cup diced celery. Season with salt and cook, stirring, until onion is translucent, about three minutes.
Stir in 1 teaspoon dried oregano or thyme (or two to three sprigs fresh) and/or 1 tablespoon tomato paste or a Parmesan rind for flavor.
Add 2 cups peeled and diced hard, starchy vegetables, like potatoes, parsnips, turnips, or squashes.
Pour in 8 cups low-sodium chicken or vegetable broth, or water. Bring to a boil, then reduce to a simmer and cook for five minutes.
Put in 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, like green beans, broccoli, zucchini, peas, and/or corn (unless using frozen; in that case, add in step six). Return to a boil, then reduce to a simmer and cook five minutes more.
Stir in 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes, plus 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard. Heat through.
Ladle into bowls; drizzle with more olive oil, Parmesan, and fresh herbs. Make crostini for dipping. To freeze the soup: Let cool, then ladle into resealable plastic bags. Freeze flat on a cookie tray, then stack horizontally.
