Thursday, November 14, 2013

Recipe: Roasted Tomato and Kale Soup

Sorry, I was too hungry to take time for a prettier picture!

The leaves have fallen, the air is cold and crisp, and soup is on the stove. My husband loves soup and looks forward to this time of year as I'm making it several times every week. The following recipe is one I created last night when I couldn't decide between Tuscan Bean Soup and Roasted Tomato & Rosemary with Kale and Potato Soup. What I ended up with was delicious in addition to being thrifty and calorie friendly. I hope you like it too ...

Roasted Tomato and Kale Soup
Olive oil
Large Onion, diced
Garlic, minced
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!

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