Delicious Hearty Rainbow Vegetable Soup

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More pictures and price breakdown here.

Ingredients

• 4 small purple potatoes, cubed
• 1/2 cup heirloom tomatoes, chopped (optional)
• 1 large poblano pepper, diced
• 1 medium white onion, diced
• 1 large carrot, diced
• 2 celery sticks, diced
• 5 cloves of garlic, minced
• 1 14 oz. can of fire roasted diced tomatoes
• 1/2 cup frozen peas
• 1 cup of uncooked egg noodles (or white beans or white rice)
• 2 big handfuls of fresh spinach (1/2 box of frozen)
• 1/2 a large lemon, juiced
• 2 bay leaves
• 1/2 tsp. red pepper flakes
• 1 tsp. Italian seasoning
• 4 cups of vegetable or chicken stock
• 2 cups of water
• 2 tbsp. butter
• olive oil
• salt & pepper
• parmesan (optional)

Directions

In a large pot, add butter and olive oil till butter is melted. Add potatoes, heirloom tomatoes, poblano pepper, onion, carrot, celery, garlic, bay leaves, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Stir until soft, about 5-7 minutes. Add canned fire roasted tomatoes, water, and stock. Bring to a boil and boil for 5 minutes. Lower the heat and simmer uncovered for 20 minutes. Remove the bay leaves. Take a hand blender and partially blend the soup. Only a few whirs will do it – you still want large pieces of vegetables (this is optional, but I think it’s great for thickening the soup a bit). Add noodles (or beans, or rice, or whatever hearty filler you like) and frozen peas and simmer for 10 minutes until cooked. Add spinach and lemon juice. Serve with parmesan and an extra squeeze of lemon on top.

bon appetit