It’s getting warmer outside, but I’m having a hard time transitioning from soups and casseroles, and since we’re all stuck inside and baking bread (I tried my first, mostly successful, isolation bread yesterday), you must have soup with your bread, right?
This one was a new soup for me, but it was soooooooo good. Again, it’s vegetarian, but you can add some pancetta to the onion step, if you wish. This soup is awesome for pregnancy nutrition, with plenty of protein and iron. The kids loved it, too (with the exception of the one who can’t handle any spice whatsoever – if that’s you, you can leave out the red pepper flakes, lol.)
You’ll love it! Here’s the recipe:
- 2 tbsp olive oil
- 1 large white onion, diced
- 6 cloves garlic, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 1/4 tsp red pepper flakes
- a couple of turns of freshly ground black pepper
- 1 tsp salt (I actually left the salt out, because I was using canned beans, but it’s up to you – I tend to not like a lot of salt)
- 1 15-oz can diced tomatoes
- 6 cups chopped kale (if you chop this at the beginning, you can dice up the ribs and add them to your onion step)
- Splash of white wine
- 6 cups veggie stock
- 2 15-oz cans cannellini beans, drained and rinsed
- freshly grated parmesan (note: if you have a parmesan rind that you can add to the soup while it’s simmering, it adds amazing flavor!)
In a heavy soup pot, heat the oil on medium, then add the onions (and kale ribs, if you have them ready). Sautee for 7 minutes, stirring occasionally.
Add the carrots, celery and spices, and cook for 7 minutes more minutes, or until vegetables are tender, stirring occasionally.
Add the tomatoes, kale, and splash of white wine, and continue to cook, stirring occasionally, for an additional 8 minutes.
Add veggie stock and beans, and then bring soup to a boil. If you have a parmesan rind, add it here – it’s sooooooo worth it! Lower heat and simmer for 15 minutes.
And you’re done! Spoon into bowls, and top with freshly grated parmesan. Serve with crusty bread and butter (or olive oil is great, too.)
Makes 6-8 servings.