Recipes

Michelle’s CSA Vegetable Soup

“I made this fresh and hearty soup for dinner, pulling the majority of ingredients straight out of the CSA box. Feel free to adjust ingredients to suit your tastes.” – Michelle Bandy-Zalatoris

3 Tbsps. olive oil
½ onion, chopped
2 cloves of garlic, minced
1 small green pepper, chopped
2 carrots, diced
2 celery stalks, diced
1 small zucchini, quartered lengthwise and chopped
½ head of bok choy, (you can also use Swiss chard or kale instead) dice stems and finely chop leaves
3 Roma tomatoes, diced (or 1 can diced tomatoes)
1 can garbanzo beans, rinsed
1 32-ounce container of low-sodium vegetable or chicken broth
2 Tbsps. chopped fresh basil or 1 cube of frozen chopped basil
¾ cup whole wheat macaroni or small shells
Salt and freshly ground pepper to taste
Parmesan cheese, as a garnish

In a large pot, sauté onion, garlic, pepper, carrots, celery and zucchini over medium high heat until they begin to soften, about 5 minutes. Add bok choy and tomatoes and continue cooking for 3-5 minutes. Stir in broth and garbanzo beans, reduce heat and simmer for 15-20 minutes. Add pasta and basil and simmer for an additional 10 minutes. Add salt and pepper to taste. Garnish with some freshly grated parmesan cheese.

Cook’s note: We had some small, frozen wedding soup-style meatballs that made a nice addition to the soup. Pieces of grilled chicken or Italian sausage would also be great.

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