Vegetable Soup & Sandwich

I love having soup and a sandwich for lunch in the winter. It's hearty and comforting and warms my insides. I especially love grilled vegetables on a sandwich and I particularly love vegetable soup.

Ingredients [serves 4 to 6]:
1 aubergine or eggplant
1 corn cob
3 or 4 kale leaves
1 potato
1 bell pepper
1 zucchini
1 carrot or handful of baby carrots
2 or 3 cloves of garlic
2 cans of vegetable broth (each can is 16 oz)
1 can of diced tomatoes (16 oz)
1 small can of lima beans (8 oz)
2 cups water
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
5 or 6 basil leaves
lots of olive oil
1/4 cup of pasta (something small that works well in soup)

+ 1 loaf of french bread
+ 4 tablespoons of goat cheese
+ 1 teaspoon balsamic vinegar
+ 3 or 4 basil leaves
+ 1/4 teaspoon black pepper

I started by chopping up the bell pepper, zucchini, and aubergine into big pieces that would be easy to grill. Then I doused them with plenty of olive oil before getting them onto a hot grill pan.
I grilled the peppers, zucchini, eggplant, and corn until nice grill marks were formed.
Then I chopped the garlic roughly (for a rustic soup feel), chopped the potato into bite-sized pieces, cut the baby carrots into thirds, and then cut the corn kernels off of the cob.
Then I added about a teaspoon of olive oil in my soup pot and added the garlic. Once it started to sizzle, I added in both cans of vegetable stock and the salt, pepper, crushed red pepper, and oregano.
While I waited for the pot to boil, I chopped up about half the grilled vegetables (saved half for the sandwiches), cut up the kale, drained the tomatoes, and drained and rinsed the lima beans.
I used Ditalini as my pasta - which is a simple cylindrical pasta - usually found in Minestrone soup.
1) I added in the water and potatoes to the soup pot and let it come to a boil and then cook for 5 minutes.
2) I added the tomatoes and carrots and let it simmer for two minutes.
3) I added the chopped up zucchini, bell pepper, and aubergine and let it simmer for two minutes.
4) I added the pasta and let it simmer for 5 minutes or so.
5) I tasted the soup to check the seasoning and added a bit of salt to taste.
6) I added in the kale.
7) Once the kale was wilted, I gave it another taste to see if it needed more seasoning.
8) Right before serving, I ripped up the basil by hand and added it to the soup.
To make the sandwiches, I took the zucchini, pepper, and aubergine that I'd set aside, chopped it all up into bite sized pieces, and tossed it with balsamic vinegar, black pepper, and torn basil.
Next, I cut up the French bread into sandwich-sized pieces, split it half, toasted it on the grill for a few seconds, and then spread on the goat cheese.
Then I put the vegetables on the sandwich. The salty goat cheese goes so well with the sweet basil and marinated vegetables.
Serve with the soup, piping hot.

Comments

Related Posts Plugin for WordPress, Blogger...