Featured Recipe: OsoSweet Onion-Vegetable Soup

This soul-satisfying recipe comes from noted chef/cookbook author Aliza Green, author of the Field Guides to Produce, Herbs & Spices, Meat, and Seafood (Quirk Books), and Starting With Ingredients (Running Press).

Winter time is OsoSweet onion time and soup time. Here we combine the two in a colorful and hearty winter time soup full of chunky vegetables. Canned beans work quite well here; include their liquid, which is full of soluble fiber. Serve the soup with a loaf of crusty bread with butter or olive oil for dipping.

Ingredients 2 medium or 1 large OsoSweet onion, diced 3 to 4 medium carrots, diced 3 to 4 ribs celery, thinly sliced 2 to 3 cloves garlic, crushed or finely chopped 1 tablespoon finely chopped rosemary, leaves from 2 sprigs 1/4 cup extra-virgin olive oil 2 quarts beef stock or broth 1 (28-ounce) can diced tomatoes 3 cups finely shredded Savoy or other cabbage (1/2 small head) 1 (15-ounce) can cannelloni beans (white kidney beans) Salt and freshly ground black pepper to taste

Place the onions, carrots, celery, garlic, and rosemary in a large soup pot along with the olive oil. Heat together and cook over medium heat 6 to 8 minutes, or until the vegetables are crisp-tender.

Add the remaining ingredients and bring to a boil over high heat, stirring occasionally. Reduce the heat to a simmer and continue to cook, partially covered, for 30 minutes or until the cabbage is tender and the soup is lightly thickened. Serve piping hot in big bowls. Serves 8 to 10.

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