I was able to make an almost-entirely CSA-based soup this week, with everything but cannellini beans and diced tomatoes. I even added my own herb mix that I’ve been building up over the past few weeks of dried oregano, sage, and thyme.
I started with a mirepoix of the carrots, celery, and onions from the past few weeks, and sauteed them for about five minutes with some olive oil. I added diced squash, and let everything simmer for another five-ish minutes.
Then I added diced potatoes and beans, and let everything cook for about ten minutes. I topped it with canned tomatoes and beans, as well as salt, pepper, and my dried herbs.
Then I added six cups of water and brought the soup to a boil. After fifteen minutes, I added shredded chard, and let it boil for another 15 minutes.
This soup should last a few days, and will only get better with time. It pairs fantastically with cheese toast (open-faced sandwich of cheese toasted on bread).
Rhubarb Season 