Mixed Vegetable Soup

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This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

Body+Soul, January/February 2010

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Ingredients

Sliced onion
Olive oil
Garlic
Red pepper flakes
2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
Vegetable stock
Parmesan rind
Small sprig of rosemary or thyme
Salt and pepper
1 cup diced green vegetables (zucchini, green beans, broccoli)
Handful of shredded greens

Directions

Saute a sliced onion in olive oil with garlic
and red pepper flakes. Add 2 cups cubed hard
vegetables (winter squash, parsnips, carrots,
sweet potatoes, potatoes). Add stock to cover
by half an inch, and Parmesan rind. Add a
small sprig of rosemary or thyme. Season with
salt and pepper.
Simmer until vegetables are
almost tender, about 15 minutes.
Stir in 1 cup diced green vegetables (zucchini, green
beans, broccoli) and a big handful of shredded
greens.
Simmer until tender.