Farmers Market Vegetable Soup

The Beginnings of a Farmers Market Vegetable Soup

Our local farmers market is brimming with fresh fruits and vegetables. Every Sunday rain or shine the same vendors roll out there wares. They are home cooks, farmers, artists and musicians. There is one woman that makes and sells her own soup. Each week there are two options (choices) and one is always vegetarian. Each time I will have a cup or a bowl. Last week she made an Italian vegetable soup that knocked my socks off. The vegetables were cut small and they had a little bite to them. I might be stretching the truth a little when I say her soups are legendary but I have seen customers bring empty quart ball jars for her to fill. Anyway, the soup I made today is my version of that wonderful vegetable soup.

*The white beans I used were fresh, bought from another vendor at a market in the next town which is 25 miles away. First I made the broth and then added the beans which took about 45 minutes. I added the veggies at the very end so that they would still be a little crisp when ladled into bowls.

Fresh White Beans

Ingredients:

Base of soup:

2 tablespoons of olive oil
1 small yellow onion (chopped)
2 cloves garlic (minced)
2 tablespoons tomato paste
¼ cup white wine
2 celery stalks, whole
2 carrots, whole
32 ounces unsalted chicken broth
14.5 can stewed tomatoes
½ teaspoon fennel seed
1 teaspoon fresh thyme
2 tablespoon fresh oregano
½ teaspoon marjoram
Salt and pepper to taste
1 cup fresh beans (I used white, kidney beans would be great too)

*try and cut all the vegetables the same size

Vegetables:

1 to 2 cups water, if needed
1 medium zucchini, chopped
1 medium summer squash, chopped
2 carrots, chopped
2 celery stalks, chopped
¼ pound green beans, chopped
2 green onions, chopped
Salt and pepper to taste

Vegetables Prepped and Ready To Go

To prepare:

In a large pot, sauté onion. When translucent about 7 to 10 minutes add garlic. Stir for another minute or so. Add tomato paste and white wine, stir until it all comes together, now add whole carrots, celery, chicken broth, stewed tomatoes, fennel, thyme, oregano, marjoram and salt and pepper. Bring broth to a boil and then reduce to a simmer for 15 minutes. Taste, add more salt and pepper if necessary. Add beans. (depending on the type of beans you use, will dictate the cooking time, for me it was 45 minutes). Remove the whole carrots and celery and toss.

If needed add 1 to 2 cups of water. When your broth is ready add in the zucchini, squash, carrots, celery, green beans and green onions. Simmer 10 to 15 minutes. Remove from heat. Ready to serve.

Farmers Market Vegetable Soup