White Bean and Tomato Vegetable Soup
I love making soup, and this is my favorite out of all the ones I have made so far. This soup is healthy, satisfying AND delicious!! Perfect for vegetarians and still filling due to the potatoes and beans. The recipe also makes a lot, so I lived off of it for like a week, and then froze the rest and ate it later and it tasted even better. Not kidding.
4 Easy Steps:
Heat the olive oil over medium heat and add the onion, carrot, zucchini and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes.
Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
Add veggie broth, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
Add kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve with parm!!
What you will need:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 large carrots, chopped
1 large zucchini
3 tomatoes from the vine
2 stocks celery, chopped
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
10 cups vegetable broth
1 teaspoon oregano
5 Yukon potatoes, quartered
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor if you have ingredients!)
5 kale leaves, stemmed, washed thoroughly, and tear into medium size pieces
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving
