Winter Vegetable Soup with Garlic Crustini and Citrus Salad

Chef David Pratt shows us how to prepare a delicious vegetable soup and side salad made from seasonal ingredients found in our Harvest Box.

“The soup itself is a very simple dish,” says Chef David, the founder of BRICK in San Clemente and soon-to-be founder of Finca, a new restaurant coming to the San Juan Capistrano River Street project. “I wanted to make a one-pot dish, so you can enjoy a delicious meal with minimal mess to deal with afterward.”

Follow his directions below to make this comforting winter soup yourself, and if you’d like to step up your cooking by using the best locally grown, seasonal ingredients, click here to subscribe to our Harvest Box.

Serves 2 (can serve more if you add more broth)

Salad Ingredients
1/2 cupcelery, diced
1/2 cupfennel, diced
1/2 cupcarrots, diced
1/2 cupred onion, diced
1 cupAmish paste tomatoes (or any tomato product)
1 cupcooked heirloom beans (we used The Ecology Center Southwest Gold Beans)
1/2 cupbroccoli raab, chopped
4 cupsvegetable broth (chicken stock can also be used)
bay leaf
parsley stems
black peppercorns
1head of lettuce, chopped
2oranges, peeled and segmented
1/4 cupgreen onions, chopped
1/4 cupparsley, chopped
1loaf of sourdough bread
1clove of garlic
olive oil

For the salad simply combine the lettuces (torn into large pieces) with a dressing of Seka Hills Olive Oil (3 parts) and Aceto Red Wine Vinegar (1 part).  Add some chopped Chives, (and any other fine herbs that you have Parsley, Tarragon, Dill, etc.), some sliced radishes and cucumbers. Season with a little salt and pepper.

Celery being diced.
Pot over stove with diced veggies.

Peel the celery, then place celery, carrots, onions, and fennel on a cutting board and dice them using a sharp knife. Heat a medium-sized pot on the stove, add a drizzle of olive oil, and then add the diced vegetables. Sauté for 5 minutes.

Beans added to pot with veggies being stirred.

Add beans to the pot alongside the diced vegetables, then pour broth to cover or about 1 inch above. Add salt and pepper and additional seasoning of your choice—in this case, I’m using a sachet filled with thyme, rosemary, bay leaf, parsley stems, and black peppercorns. Add Amish paste tomatoes, or any tomato product, bring to a boil, then lower heat to a simmer and cook for 30 minutes or until the beans are tender. (If you are using canned beans instead of soaked beans, add them at the very end instead, and be careful not to overcook. Overcooked beans, or hard-cooked beans, will split.)

Chop the broccoli raab and set aside to add later to the soup.

Little gems being pulled apart and placed in large bowl.
Orange skin being sliced off.
Skinless orange being diced into salad bowl.
Parsley being finely chopped.
Green onion being thinly sliced.

While the soup is cooking, start preparing the salad. On your cutting board, chop the lettuce into bite-sized pieces and add to a large bowl. Chop green onion and parsley and add to bowl. Peel your oranges and cut along the pith to make segments. Squeeze the juice from the leftover orange core into a bowl and add olive oil to later use as dressing.

Loaf being thinly sliced.
Toasted bread being rubbed with butter.

Slice the sourdough bread while heating a pad of butter on a cast iron skillet. Add the bread to the skillet and toast both sides. Remove the bread from the skillet, peel a garlic clove, and rub a generous amount onto one side of each slice. Add a pinch of salt to each slice and set bread aside.

Broccoli rabe being placed in pot of soup.

Once the soup is cooked, remove sachet of herbs if you’ve used one, add broccoli raab, and stir. Ladle the soup into bowls and add a crostini to each bowl. Serve with salad and enjoy!

David holding the final dishes.
Winter Vegetable Soup with Garlic Crustini and Citrus Salad