Makes 6-8 servings.
Nourishing, hearty, with a rich flavor of vegetables, tomatoes and basil, this soup freezes very well and is convenient to have on hand for unexpected guests.
4 garlic cloves
4 tablespoons extra-virgin olive oil
6 cultivated mushrooms
1 small cauliflower
1 ½ cups chopped tomatoes, Pomi brand (See Note)
3-4 cups vegetable broth
One 15.5 can butter beans, drained (See Note)
2 cups tightly packed basil leaves, torn to small pieces
Freshly ground black pepper
Peel and cut the onion and garlic into large pieces. Chop coarsely in a food processor fitted with the steel blade.
In a large saucepan heat the oil and sauté the onion/garlic for a few minutes.
Peel and cut the parsnips and carrots into large pieces. Chop coarsely and add to the saucepan.
Wipe the zucchini, trim the ends, cut into large pieces. Chop coarsely and add to the saucepan.
Wipe the mushrooms with a damp towel, quarter, chop coarsely and add to the saucepan.
Separate the cauliflower into small florets and also add to the saucepan.
Sauté all for a few minutes. Add the chopped tomatoes, vegetable broth, butter beans and basil. Bring to a boil, lower the heat and cook covered for about 30 minutes or until all the vegetables are soft.
I chop all the vegetables SEPERATELY in a food processor fitted with the steel blade. It is important to cut the vegetables into large pieces before chopping.
I use Pomi brand chopped tomatoes. They come in cartons. Leftover tomatoes can be frozen.
I use Goya brand beans.