1 large onion, sliced
1 cup chopped carrots
1 cup chopped celery
2 Tablespoons minced garlic
1 Tablespoon olive or grapeseed oil
6 medium to large potatoes, peeled and cut into 1 inch cubes
6 cups vegetable broth
2 cans cannellini beans, rinsed and drained (optional)
1 cup kale
3 Tablespoons lemon juice
Salt and pepper to taste
*This soup is great as prepared or with additions such as ham, chicken or sausage.
Note: This is a double batch and will easily feed 35-40 people.
3 Cups Chopped Onions
12-15 Cloves Garlic, finely chopped
3 Cups Chopped Carrots
3 Cups Chopped Celery
1/2 Head Green Cabbage, cut into coarse chunks
2 28 oz. cans of chopped tomatoes
2 cans stewed tomatoes
2 cans pureed tomatoes
½ can tomato paste
4 containers vegetable broth
3 cups Northern white beans, cooked
4 Tbsp. Worcestershire sauce
4 Tbsp. Basil
2 Tbsp. Oregano
2 Tbsp. ground Thyme
2 Tbsp. dried Rosemary
4 whole Bay Leaves
Salt & Pepper to taste
1 to 2 Tbsp. Red Pepper flakes
You can also add meat or shrimp to make the soup a little more robust.
Makes 2 cups
1 -15 oz. can of cannellini beans, well rinsed and drained
4-6 tablespoons of grated Parmesan cheese
4 cups spinach leaves, washed and dried
½ cup parsley, shredded
1 small clove garlic, pressed or minced
¼ cup green olive oil
½ teaspoon salt
Freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon pignoli nuts
Sliced Italian bread
Mashed avocado and bacon bits together, spread on toast and top with cherry tomatoes.
Spread a basil pesto on toast and top with a thick slice of ripe tomato and a tiny basil leaf.
Blend cooked asparagus, ricotta and a drop of lemon juice and spread on toast.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.