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Mediterranean Garden Soup

Author Photo
By Sal Gilbertie With Larry Sheehan | Dec 11, 2017

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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.
  • 1 hr


  • 1 hr


  • 6–8 servings



  • 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


  • 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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