30 minute winter vegetable soup

• Vegan

• Produce

  • 2 Bay leaves
  • 14 oz Butternut squash
  • 5 Carrots, large
  • 4 stalks Celery
  • 1 sprig Dill, Fresh
  • 3 Garlic cloves
  • 12 oz Green beans
  • 1 Large or 2 small onions
  • 4 sprigs Parsley, fresh
  • 1 tsp Parsley, fresh
  • 8 oz Rutabaga or turnip
  • 8 oz Sweet potato, white

• Canned Goods

  • 8 cups Vegetable stock

• Pasta & Grains

  • 2 cups Pasta, small

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on culinaryginger.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 large or 2 small onions, chopped
• 4 stalks celery
• 5 large carrots, sliced
• 3 garlic cloves, peeled and finely chopped or grated
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 14 ounces butternut squash, peeled and cut into bite-size chunks
• 8 ounces rutabaga or turnip, peeled and cut into bite-size chunks
• 8 ounces white sweet potato, peeled and cut into bite-size chunks
• 8 cups vegetable stock
• 2 bay leaves
• 1 sprig of fresh dill
• 4 sprigs fresh parsley
• 12 ounces green beans, cut into 1/2 inch pieces
• 2 cups small pasta, cooked according to package directions
• 1 teaspoon fresh parsley, chopped for garnish

Directions

• To a large soup pan or dutch oven over medium heat add the olive oil.
• Sauté the onion, celery and carrots until they soften.
• Stir in the garlic and cook for 1 minute.
• Add 1/4 teaspoon salt, half of the pepper and stir.
• Add the squash, rutabaga, potato and vegetable stock.
• Using kitchen string, tie the bay leaves, dill and parsley into a bundle and add to the stock.
• Bring to a simmer and cook for 10 until the potatoes and squash are fork tender.
• Taste for seasoning, depending how salty the stock is, add the other 1/4 teaspoon salt.
• Add the green beans and cook for 2 more minutes.
• Take out the herb bundle and discard.
• Add 1/2 cup cooked pasta into serving bowls and pour over the soup. Garnish with chopped parsley.