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Mediterranean Garden Soup

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Enjoy the taste of the Mediterranean with microgreens and vegetables from your garden.
Enjoy the taste of the Mediterranean with microgreens and vegetables from your garden.
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“Cooking With Microgreens” by Sal Gilbertie and Larry Sheehan walks you through how to grow your own microgreens and incorporate them into your cooking.
“Cooking With Microgreens” by Sal Gilbertie and Larry Sheehan walks you through how to grow your own microgreens and incorporate them into your cooking.
1 hr DURATION
1 hr COOK TIME
6–8 servings SERVINGS

Ingredients

  • 8 cups chicken stock or broth
  • 1 cup dry white wine
  • 1/4 cup dried small white beans, soaked in water for 2 hours and drained
  • 3 small red-skinned potatoes, cut into 1-inch dice.
  • 1 large onion, cut into 1-inch dice
  • 2 leeks, trimmed, cut into thin 2-inch-long strips and rinsed thoroughly
  • 2 carrots, cut into thin 2-inch-long strips
  • 3 celery stalks, cut into thin 2-inch-long strips
  • 1 medium eggplant, cut into 1-inch dice
  • 1 zucchini, cut into 1-inch dice
  • 1 yellow crookneck squash, cut into 1-inch dice
  • 2 large ripe tomatoes, peeled, seeded, and chopped
  • 1/2 cup chopped garlic chive microgreens
  • 1/2 cup basil microgreens
  • 1 cup parsley microgreens
  • Sea salt and freshly ground pepper

Directions

  • In a large soup pot, bring the stock and wine to a boil. Reduce the heat, add the beans, and simmer for 15 minutes.
  • Add the potatoes, onion, leeks, carrots, and celery and simmer for 15 minutes.
  • Add the eggplant, zucchini, yellow squash, tomatoes, and microgreens and continue to simmer until all the vegetable are tender. Season with salt and pepper to taste.
  • Ladle into heated soup bowls and serve.
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