- 2 Tbs. olive oil
- 2 medium onions, chopped
- 2 large leeks, white and light green parts only, cleaned and sliced
- 2 medium carrots
- 2 celery stocks, chopped
- 6 garlic cloves, minced
- ½ head cabbage shredded or collards, stemmed and sliced thinly
- 8 cups water
- 2 medium potatoes, scrubbed and diced
- 2 turnips, peeled and diced
- 1 can (14 oz) chopped tomatoes with juice
- 1 tsp oregano
- fresh basil leaves
- 1 Parmesan rind
- a few sprigs each parsley and thyme
- 1 bay leaf
- 1 can cannellini beans, drained and rinsed
- 8 oz lima beans
- 8 ox frozen peas
- ½ lb green beans, cut into 1” lengths
- 8 oz Tuscan kale, and turnip greens, stemmed, washed well and shredded or chopped
- ½ cup soup pasta
- fresh ground pepper
- Heat the olive oil in a large pot and add the onions. Cook, stirring until they begin to soften. Add leeks. Cook, stirring about 5 minutes. Add carrots, celery and salt and continue to cook until veggies are tender, 5-10 more minutes. Stir in garlic and cabbage/collards and cook 5 more minutes. Add water, potatoes, turnips, tomatoes and oregano. Bring to a boil. Add parmesan rind, thyme, parsley and bay leaf. Add at least 2 teaspoons salt, reduce heat, cover and simmer for 45 minutes. Add can of beans.
- While soup is simmering blanch the rest of the fresh green vegetables. Frozen beans and peas need not be blanched.
- Add kale and pasta to soup and simmer 10 minutes. Stir in peas and beans.
- Grind in some pepper and taste. Does it need more salt? Garlic? It should be savory and rich tasting. If it seems too thick, add a little water from the blanching process.
- Stir in chopped basil leaves. Serve with a tablespoon of grated parmesan sprinkled on top.
Notes: The finished soup will keep in the refrigerator several days and will only improve over time.
Adapted from “Mediterranean Harvest” by Martha Rose Shulman