What You'll Need:
1 medium onion, diced
heavy drizzle olive oil
2 carrots, chopped
2 celery stalks, chopped
2 c root veggies (sweet potato, parsnip, winter squash...)
2 c soft veggies (any style leafy green, summer squash, beans...)
6 c veggie stock
1 28-oz can chopped tomato (fresh is great here, too!)
1 15-oz can kidney bean, drained and rinsed
1/2 c fresh chopped parsley
salt and pepper to taste
Heat olive oil in a large soup pot. Add onion, saute until aromatic.
Add remaining ingredients. Bring a boil, then lower to a simmer. Cook until veggies are tender (15-20 minutes), or as long as your heart desires.
Perfect topped with sharp cheese, shredded from the block, and a good, crusty sourdough.
Serves 6. Freezes well.