Backyard Garden Vegetable Soup

Yield: Serves 6-8

Ingredients

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)

Preparation

  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.
https://culinairemagazine.ca/backyard-garden-vegetable-soup/

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