|Sorry, I was too hungry to take time for a prettier picture!|
Roasted Tomato and Kale Soup
Large Onion, diced
2 large carrots, diced
3 celery ribs, thinly sliced
Small bunch of fresh basil, finely chopped (could substitute dry)
Oregano (to taste)
Pepper (to taste)
Handful of spinach, chopped
Handful of kale, chopped
Can of roasted tomatoes
Can garbanzo beans (cannellini or other white bean would work nicely too), drained and rinsed
4 cups vegetable broth
Heat olive oil in your stock pot and add the onions and stir.
As the onions start to become translucent, add the garlic, carrots, celery, basil, oregano, and pepper.
When they've cooked just 3 or 4 minutes, add the spinach, kale, and can of tomatoes (do not drain).
While that heats up, put the drained beans in the blender with some of the vegetable broth. This will give your soup a nice thick texture and a delicious flavor as well as being healthy.
Pour the bean puree and the rest of the broth into your stock pot.
Let simmer, covered, on low for an hour.
Delicious served with crusty bread or fresh Parmesan.
Really good the next day as leftovers!