Farmer’s Market Soup
- 2 Tbsp olive oil
- 6 green onions or 1 medium onion chopped
- 2 heaping Tablespoons of chopped garlic, fresh or jarred
- 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
- 1 15-ounce can of diced tomatoes, canned tomatoes, tomato juice
- 1 quart vegetable or chicken stock
- 1 pound Italian sausage cooked ( I like the spicy because it adds more flavor)
- I use a combination of any of the following vegetables
- 1 15-ounce can of chickpeas
- 1 cup peas
- 1 cup corn
- 1 cup butter beans
- 1 cup yellow squash
- 1 cup zucchini
- 1 cup green beans
- 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), chopped
- 1/4 cup pesto
- Grated parmesan for garnish
1 Chop the green onions and garlic. Slice the potatoes.
2 In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. If you are using the sausage add this too. Drain, then add the potatoes. Stir to combine and cook forabout 3 minutes.
3 Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low for 10 minutes.
4 Add whatever medley of vegetables you are using. Cook until vegetables are done ( green beans and butter beans will require more time. If you are using squash, wait until the last 5 minutes of cooking and add with your greens.
5 Turn off the heat and stir in the pesto. Serve topped with grated cheese.