Ingredients Jump to Instructions ↓

  1. 3 medium carrots, peeled

  2. 3 large celery stalks

  3. 1 medium turnip

  4. 1 leek

  5. 4 Roma tomatoes

  6. 1 handful fresh green beans

  7. 1 medium onion, peeled

  8. 1 clove garlic, peeled and minced

  9. 2 Tbsp extra virgin olive oil

  10. cup dry white wine

  11. 1 qt beef broth or stock

  12. 1 bay leaf

  13. Kosher salt and ground white pepper, to taste

  14. 1 Tbsp fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Photo Danilo Alfaro Cut the carrots, celery, onion, turnip and tomatoes into about inch dice. Trim the ends from the green beans and then chop them into -inch pieces also.

  2. Trim the stem and green part from the leek and discard. Slice the white part lengthwise and rinse out any dirt. Then chop the leek thinly.

  3. In a heavy-bottomed soup pot, heat the olive oil over a low-to-medium heat.

  4. Add the carrots, celery, onion, garlic and leek and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

  5. Add the turnip, tomatoes and green beans and cook for another minute, still stirring.

  6. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

  7. Add the beef stock and the bay leaf, increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for about 15 minutes. Then add the fresh thyme and cook for another 5 minutes or until the turnip is soft but not mushy.

  8. Season to taste with Kosher salt and white pepper and serve right away. Makes about 1 quarts (6 8-oz. servings) of vegetable soup.


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