Hearty Winter Soup
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 1 tbsp canola oil
- 1/2 lb sweet sausage
- 3 leeks, white, light green (washed, dried, sliced)
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 ribs of celery with leaves, sliced
- 4 cups shredded cabbage (½ medium heat)
- 1 lb Roma tomatoes, chopped
- 2 cups butternut squash, diced medium
- 1 tsp dry thyme
- 1 tsp dry oregano
- 1 15-ounce can chickpeas, drained and rinsed
- 6 cups chicken broth
- 4 cups water
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 cups cheese tortellini
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh basil chiffonade
- 1/2 cup shaved pecorino Romano cheese for garnish
Instructions
- Heat the canola oil in a large soup pot over medium heat. Add the sausage, leeks and garlic and cook 3-5 minutes. Add the carrots, celery, cabbage, tomatoes, squash, herbs, beans, broth, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Add the tortellini and cook 8 minutes (or according to package instructions). Stir in the parsley, and ladle into bowls, topped with basil chiffonade and Romano.
Nutrition
Serving: 1serving, including cheese garnishCalories: 585kcalCarbohydrates: 66gProtein: 32gFat: 23gSaturated Fat: 7gCholesterol: 60mgSodium: 2158mgFiber: 14gSugar: 13gVitamin A: 11728IUVitamin C: 58mgVitamin E: 3.5IUZinc: 3.5mgBeta-carotene: 5371μgLutein and zeaxanthin: 996μg
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