Hurricane Soup

Last fall, Hurricane Sandy hit New Jersey. We were lucky, we only lost a few trees, a shed and power for 9 days. As I was emptying the refrigerator and trying to salvage what I could, I decided to make soup with all the fresh vegetables I had. I was still able to cook because I have a gas cooktop. So I chopped up everything, added a few things from the pantry and made a huge pot of what I now call "Hurricane Soup".  It was the perfect meal for the damp, cold days that followed. I make it all the time now, it's a great, healthy low cal lunch. This is the combo of vegetables I like, but you can add or omit any vegetable you like. Also, if you have a little more or less of any of the vegetables, that's ok.


Hurricane Soup                                                                                Printable Recipe
2 tbsp olive oil
1 leek, chopped 
3 cloves garlic, minced
4 stalks celery, chopped
3 carrots, chopped
2 zucchini, chopped
1 yellow squash, chopped
1 fennel bulb, thinly sliced (raw, this tastes like licorice, cooked, it is milder and sweeter, I would never have thought of putting it in soup, but it adds such a wonderful flavor!)
4 cups chopped spinach, kale, escarole, chard or any other green leafy vegetable, or a mixture. 
1 -14.5 oz can diced tomatoes ( I like fennel and  red pepper flavored)
1- 15 oz can cannellini beans, drained and rinsed
1 tsp Italian seasoning

In a large pot, saute the leeks, garlic, celery  and carrots about 5 minutes. Add the rest of the ingredients. Fill with water to cover.  Simmer for 30 to 45 minutes until vegetables are tender. Salt & pepper to taste.

I serve this alone, with brown rice or with gluten free shell pasta. Top with grated Romano cheese. Lovely with a nice glass of Chianti!