Backyard Garden Vegetable Soup

Yield: Serves 6-8


2 Tbs (30 mL) canola oil

4 cloves garlic, minced

1 red onion, halved and thinly sliced

2 red potatoes, diced

2 Tbs (30 mL) tomato paste

½ cup (120 mL) red wine

8 cups (2 L) chicken stock

2 cups (500 mL) water

2 medium tomatoes, diced

2 medium carrots, 5 mm sliced

1 medium kohlrabi, peeled and diced

1 medium zucchini, halved and 1 cm sliced

½ tsp fresh oregano

½ tsp fresh thyme

1 bunch swiss chard, roughly chopped

Salt and pepper, to taste

5 cups cooked fusili pasta (I used the ‘corti col buco’ variety which you can find at any Italian grocer, but any shorter pasta will work)


  1. Heat canola oil in a large pot on medium-high heat. Add garlic and onions, and cook until softened, about 5 minutes.
  2. Add potatoes, incorporate tomato paste and continue to cook for 5 minutes, stirring occasionally.
  3. Add the next 9 ingredients and once mixture comes to a boil, reduce to medium heat, cover and cook for 30 minutes.
  4. Uncover, add Swiss chard and pasta, and let cook for 5 more minutes.
  5. Season to taste with salt and pepper.

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