By: Ebeth Glickson
I made a pretty seamless transition to being a vegetarian, but I knew I would miss the comfort of eating chicken soup. Fortunately, my mom came up with this recipe as an excellent replacement. The broth isn’t very thick, but the various vegetables make it a hearty meal. If you like a little bit more flavor, it doesn’t hurt to mix in some pesto at the end. The soup freezes well, so feel free to make a big batch.
Serves 6
Ingredients:
1/4 cup extra virgin olive oil
2 carrots, peeled and chopped
1 stalk of celery, chopped
1 medium yellow onion, chopped
1 box (4 cups) of vegetable broth
3 cups of water
1 can of peeled tomatoes
4 cups of tightly packed spinach
1 zucchini, cut into 1/4 inch pieces
1 white or yellow potato, peeled and cut into 1/4 inch pieces
Preparation:
1) Heat oil in a large soup pot over medium heat. Add carrots, celery and onion and sauté for about 10 minutes, or until soft. Add the vegetable broth and water to the pot.
2) Strain out the juice from the can of tomatoes. Then coarsely chop the tomatoes. Add the tomatoes and the juice from chopping to the pot. Add the spinach, potatoes and zucchini.
3) Bring the pot to a low boil for 5 minutes and skim the foam. Put on a lower light, and simmer for an hour.
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