Show Thumbnails
Show Captions

Most parents have a hard time getting their kids to eat their vegetables. Chef Sabrina Tinsley, owner of La Spiga Osteria and a former Iron Chef America competitor, says one of her kids doesn't really like veggies. So she has a recipe to work around it: her vegetable soup with stars.

Minestra di Verdure (Vegetable Soup with Stars)
By Chef Sabrina Tinsley of La Spiga Osteria

1 large onion, chopped

1 large carrot, chopped

1 stalk celery,chopped

2 cloves garlic, peeled whole

2 zucchini, sliced

1 potato, peeled and chopped

1/4 cup peas, (fresh or frozen)

1/2 cup cannellini beans, (fresh or frozen, pre-cooked)

1 bunch spinach, whole

1/2 bunch green chard, rough chop

1 quart vegetable or chicken stock

3 fresh tomatoes, diced

2 sprigs osemary, tied with kitchen string

Salt and pepper to taste

1/4 cup extra virgin olive oil

1/2 cup dry small pasta such as stars, ditalini or orzo

1/3 cup parmigiano, grated

In a thick bottomed soup pot, saut onions, carrot and celery in olive oil for about 5 minutes, then add the garlic cloves. Gradually add the other vegetables sauting on high for about 3 minutes after each addition. Start with zucchini, then potatoes, peas and cannellini, then spinach and chard.

Add vegetable broth, then chopped tomatoes, rosemary, salt and pepper and bring to a boil and reduce heat and simmer until all the vegetables are completely tender, about 30-40 minutes. Remove rosemary and puree soup to desired texture. Return to pot and bring to a boil, add the pasta to the soup and cook until the pasta is cook to desired doneness. Serve in soup bowls topped with extra virgin olive oil and grated Parmigiano Reggiano.

Options: Eliminate or substitute vegetables as desired and according to availability, use pre-cooked brown rice in your soup instead of pasta, fine chop all of the vegetables and leave it chunky

Read or Share this story: