California Central Coast Recipes

Sues Vegetable Soup, Romantic Table Style

This recipe is a "keeper!" -at least for us anyway! I was in a Blah-mood a couple of weeks ago and I knew I had to "shake things up!" I felt I needed a good vegetable soup to make things right --but I wasn't in the mood for a minestrone. So I decided to make my own vegetable soup recipe up that would fill the bill --and now it's one of my favorite soups ever! Simply called Sues Vegetable Soup-Romantic Table Style it uses a medley of vegetables from your fresh produce section.

Based on a classic trito again, along with sauteed eggplant, zucchini, russet potatoes, baby spinach, fresh basil, some cannellini and kidney beans, and a few chopped tomatoes this soup is bursting with garden fresh flavors.

For its base, the soup can be made using either chicken broth or vegetarian broth if you prefer meatless -either is savory and filling enough to make this a very satisfying entree soup --especially when served topped with a little Parmesan cheese and a few toasted slices of French bread! This is such a FRESH-tasting soup! After you start eating it, you feel fresher and more Spring-like with each slurp! ©2017, Sues Vegetable Soup, Romantic Table Style
Preparation time: 45 minutes
Cooking time: 2 hours
re-calculate ingredients for:


1/2 cup Extra virgin Olive Oil
1 Large White onion , peeled and chopped
2 Large Carrots , peeled and chopped
2 Large stalks Celery , rinsed and chopped
1 Large Eggplant (2 pounds) , stemmed and diced into 1/2 inch cubes
1-1/2 Large Zucchini , rinsed and cut into 1/2 inch cubes
2 Medium Russet potatoes , rinsed and cut into 1/2 inch dice
8 cups Chicken broth or Vegetarian broth
1 28 ounce can whole tomatoes and their juices slightly broken-up
1 10 ounce package fresh Baby Spinach leaves
1/2 cup packed Fresh Basil , chopped
2 15 ounce cans Cannellini beans , drained and rinsed
1 15 ounce can Kidney Beans , drained and rinsed
Salt and Freshly cracked black pepper to taste
Additional Extra virgin Olive oil
Freshly grated Parmesan cheese for topping off soup
Toasted Sliced French bead
1/2 pound small cooked pasta to add to cooked soup

Preparation Directions.

1 Pour 2-3 tablespoons of olive oil into a large stockpot and heat over medium-low heat. Add the onion, celery and carrot and cook until vegetables are tender and sweet and the onion is translucent.

2 Add in the diced eggplant, zucchini and potato and if needed extra olive oil and cook until tender, adding more oil if needed and to prevent sticking.

3 Add in the broth and tomatoes and turn up the heat to medium-high, stirring frequently. Add in the Basil and continue to stir often, picking up vegetables bits from the bottom of the pan and redistribute. Bring to a boil. then reduce the heat to a low-simmer and cover partially and let cook for an hour or so.

4 Add in the fresh spinach, and the canned beans, stir well and bring up the heat a bit to return to a slow simmer. Let cook some more. Taste and add in salt and black pepper to personal taste.

5 After fifteen to 20 minutes, Taste and add correct seasonings.

6 If using cooked pasta, add now.

7 In the meantime, under a broiler, toast some slices of French bread that have been lightly brushed with olive oil. Lightly brown.

8 Serve soup in large soup bowls topped with grated Parmesan cheese with a few of the toasted French bread slices.

Wine and Food Pairing and Serving Suggestions.

This is a robust soup, so serve with a young red wine such as a Sangiovese or a Malbec.

A tip from Sue!

If rushed, prepare your ingredients in advance.

If you know youíll be rushed at cooking time, pre-measure out as many of the ingredients as you can, and arrange them by the cooking order of the recipe.

If itís going to be more than several minutes before you actually start making the dinner, be sure to cover the perishable ingredients with plastic wrap or place in containers and put them back in the refrigerator to hold until you are ready.