Ri[ff]ing Off Martha: Hearty, Healthy Winter Vegetable Soup

While most of my kitchen gadgets bow down to Ina, I reserve a few for queen Martha.  Tonight, after a week full of (quite literally) stuffing ourselves with stuffing, pie, casserole, ice cream, turkey, and more pie,  I was ready for something a little more lenient on the arteries.  I’m also feeling a bit run-down, and with a lot going on at work this week, I can’t quite afford to succumb to a cold.  Tonight, inspiration by Martha, substitution by Varina (basically, whatever we had on hand).

Hearty, Healthy Winter Vegetable Soup

• olive oil
• 4 leeks (white and green parts only), thoroughly washed, halved lengthwise and then sliced thinly
• 2-3 carrots, peeled and diced
• 2-3 celery stalks, diced
• 1/2 onion, diced
• crushed red pepper
• 4 garlic cloves, crushed and loosely chopped
• 6 cups vegetable stock
• 1.5 cups water
• 1 butternut squash, peeled and cut into cubes (again, highly recommend the pre-cut box at Trader Joe’s)
• 1 potato, peeled and diced
• 4-5 stalks baby bok choy
• 1/2 bag baby spinach
• 1 can Northern White beans, rinsed and drained
• juice from 1/2 lemon
• 2-3 stalks fresh rosemary (or whatever fresh herbs you have)
• salt, pepper

1. Heat 2-3 tablespoons olive oil over medium-high heat in a large saucepan or Dutch oven.  Cook leeks, carrots, celery, onion, garlic, a good handful of red pepper flakes, and a good dash of salt for about 5-8 minutes, or until the veggies are cooked down and translucent.
2. Add stock and water.  Mix through and bring to a boil (will take a few minutes).
3. Add squash and potatoes, mix through, and return to a boil.  Reduce heat and simmer, partially uncovered for about 15 minutes, or until potatoes and squash are tender.
4. Stir in bok choy, spinach, and beans; bring back to a boil.  Add the lemon juice and rosemary and cook a few more minutes.
5. Season with salt and freshly cracked pepper and serve with crusty bread.

(Cutting board a gift of the gifted Taylor Mardis Katz of Free Verse Farm.)

The Verdict:

The Husband put it best: “Just what the doctor ordered.”  Only we’re hoping for no doctors around here.  This is a soup for the rotation – really, it just gives me confidence that if you throw all good ingredients into a pot, you’ll get a good meal on your plate (or bowl).  Bonus: plenty of leftovers for the week ahead.