Our dear friend Deb was laid up with a broken leg, so I brought her some of this vegetable soup that I had just made. She wrote and said it was better than any she had ever had and it was her “happy place”. This recipe is dedicated to her in hopes that it will comfort you twice – while making it, and while eating it.
About 10 eight-ounce servings. Prep time 30 minutes; cook time one hour.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1 stalk broccoli, florets separated, larger ones cut in half, upper stems diced
- 2 quarts vegetable stock
- 1 15 oz can corn
- 1 15 oz can cannellini beans
- 3 medium potatoes, peeled and diced
- 2 15 oz cans diced or petite diced tomatoes
- 2 bay leaves
- 4 allspice
- 1 1/2 tsp salt, divided
- 3/4 tsp pepper, divided
- 4 oz ditalini or other small pasta
Method
- Mince the garlic and put in a small prep bowl. Dice the remaining vegetables.
- In a 10-quart stockpot or Dutch oven over medium heat, melt the oil and butter together. Add the onions, season with 1/2 tsp salt and 1/4 tsp pepper, and cook for about 5 minutes until translucent. Add the carrots and celery and cook for 5 minutes. Add the broccoli and cook for 2 minutes. Add the garlic and cook for 1 minute.
- Turn the heat to medium high and add the vegetable stock. Bring to a slow boil. Drain the liquid from the corn and the beans and add them. Add the potatoes. Add the bay leaves, allspice, 1 tsp salt and 1/2 tsp pepper. Cover and simmer for 30 minutes.
- Add the tomatoes and their liquid. Stir, cover and cook for 20 minutes.
- Add the ditalini, stir, cover and cook for 10 minutes.
- Remove the bay leaves and allspice, and serve.