Vegetable and Kale Soup
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Vegetable and Kale Soup
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 tbsp olive oil
- ½ yellow onion diced
- 3-4 cloves garlic minced
- 3 carrot diced
- 2 celery diced
- 1 (14 oz) diced tomatoes canned, with juices
- 6 cups vegetable stock or chicken stock
- 1-2 tsp basil to taste, dried
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 (15 oz ) cannellini beans or white beans; canned, drained and rinsed
- 2 cups kale chopped
- 1 zucchini diced
Instructions
- Heat a large Dutch oven over medium heat with olive oil. Add the onion once it's warm and sauté for 2 minutes then add the minced garlic and stir constantly for 60 seconds.
- Add the carrot, celery, diced tomatoes, and broth. Stir the soup, mixing everything together, then season with dried basil, sea salt, and black pepper.
- Simmer on medium-low heat for 45-60 minutes (depending on how soft you like your veggies).
- Add the white kidney beans, kale, zucchini. Cook for an additional 5-10 minutes. Taste, and re-season if needed. Serve and enjoy.
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