Wednesday, December 13, 2017


This soup is so simple, easy to prepare and delicious - I find myself making it often. It's so quick that you can make and serve it the same evening, but it's even better the next day (isn't everything?).

as always, organic whenever possible 

Herbs & Spices
A bouquet made with a bay leaf, a few sprigs each of fresh parsley and thyme (or 1 tsp each, dried)
1 tsp oregano
Freshly group pepper & Himalayan sea salt

2 carrots, diced
2 celery stalks, diced
1 small or 1/2 large white or yellow onion, diced
(or make your life easier and buy a pre-chopped mirepoix)
2 garlic cloves, minced or mircroplaned (or one tsp garlic powder)
1 bunch lacinato kale, stems removed, and chopped
1 large yukon gold or 4 small dutch yellow potatoes, cubed

Pantry Items
1 14 ounce can tomatoes in juice
1 14 ounce can white beans, drained and rinsed
1 8 ounce can tomato paste
2 quarts low sodium vegetable stock

In a large, heavy bottomed pot or dutch oven (mine is from Staub), heat up up a splash of the vegetable stock over medium heat. Add carrot, celery, onion and garlic, add a pinch of Himalayan sea salt and sautee for a few minutes until softened.

Add tomato paste and cook down for a minute, then add canned tomatoes and cook for another 5-10 minutes. Place all remaining ingredients, save for the kale, into the pot and cook for another 15 minutes, until the potatoes are tender.

Add the kale and simmer for a final 10 minutes. Taste and adjust the seasoning as necessary. Take the soup off the heat, removed bouquet of herbs and allow to cool slightly before serving.

Adapted from this recipe.

1 comment:

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