This hearty and super tasty soup is even better the second time around - and it is great the first time. Using the dark green outer leaves from sweet Savoy cabbage, as Judy Rogers does at Zuni, will enhance the flavor, too. So would making a supply large enough to serve it several times, which concentrates the flavors of this country soup every time you reheat it.
Ingredients:
2 Tbsp. olive oil
1 carrot, cut in half-moons
1 rib celery, sliced
1 small onion, chopped in bite-size pieces
1 small leek, chopped in bite-size pieces
3 outer leaves Savoy cabbage, rolled and cut in 1/2” strips
4 cups reduced sodium MSG-free chicken broth
1 tsp. dried thyme
1 garlic clove, chopped
2 cups squash (e.g. butternut), peeled and diced
1 can (15 oz.) chickpeas or white beans, rinsed and drained
1 cup cooked chicken cut in bite-size pieces (optional)
(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)
Instructions:
1. Heat oil in medium Dutch oven or large, deep saucepan. Sauté carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.
2. Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)
Makes 8 servings (with chicken).
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