Greens, Beans and Potato Soup

I have mentioned that I went to a funeral recently.  It was a work colleague who had been full of kindness and generosity.  I remember walking to the market with her on our lunch break and her joy at the fruit and vegetables.  So it was no surprise to hear her friends talk about her making what she called Stone Soup.  It was the name she gave to a soup where she cleaned out any vegetables lurking in the crisper in the fridge.  Today's soup is made in that spirit.

I made this soup after visiting my parents and coming home with parsley and dill from my mum's garden.  The potatoes were growing eyes and the silverbeet was going slimy in places.  Everything had to go in the soup.  Even the parmesan on top of the soup was only there because it hadn't been eaten by Sylvia.  It was quite a grassy soup and yet it was virtuously satisfying.


I am sharing this soup with a few events:

• No Croutons Required - a monthly vegetarian soup and salad blog event hosted by Jacqueline this month, and run with Lisa. 
• No Waste Food Challenge - hosted by Michelle at Utterly Scrummy Food for Families and coordinated by Elizabeth's Kitchen Diary.
• Cooking with Herbs - hosted by Lancastershire Food and coordinated by Lavender and Lovage. .

Previously on Green Gourmet Giraffe:
One year ago: MLLA Lentil ragu with chocolate chilli fettuccine
Two years ago: Limes: history, trivia and limeade
Three years ago: Kale pesto and garden update
Four years ago: SOS Beetroot and rhubarb soup
Five years ago: Refugee Week Stew
Six years ago: Great Stew of Darkness!
Seven years ago: SHF: Mud Glorious Mud

Greens, Beans and Potato Soup
serves 2-4

1 tsp olive oil
1 onion, chopped
1 clove of garlic, chopped
1 carrot, chopped
2 cups vegetable stock 
330g silverbeet (chard), roughly chopped
400g (2 large) potatoes, peeled and chopped
400g tin (1 1/2 cups) cannelini beans, rinsed and drained
60g rocket (arugula)  
handful parsley and handful dill
black pepper and parmesan cheese, to serve (optional)

Fry onion, garlic and carrot in the oil over medium heat for 5 to 10 minutes until vegetables soften.  Add stock, potatoes and silverbeet.  Bring to the boil and simmer for 10 -20 minutes until vegetables are soft.  Add beans, rocket and herbs.  Cook a minute or two.  Remove from heat and puree with a hand held blender.  Serve with parmesan cheese chunks and black pepper if desired.

On the stereo: 
Live at the Mauch Chunk Opera House: Wailin' Jennys