Hearty Winter Vegetable Soup
A hearty winter vegetable soup that is protein packed and full of flavor.
Equipment
- 1 dutch oven or heavy bottomed pot
Ingredients
- 4 cloves garlic
- 1 medium carrot peeled and diced into ½ inch chunks
- 3 russet potatoes peeled and diced into ½ inch chunks
- 4 leaves Tuscan kale stems removed and julienne sliced
- 1 small head broccoli florets chopped small
- 2 cups cooked white beans in broth or one 15-ounce can, keep in liquid
- ½ medium yellow onion diced
- 2 cups stock of choice vegetable or chicken stock work well here
- 2 tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
Instructions
- Sauté onion and carrots in 2 tablespoons olive oil in Dutch oven or heavy pot until translucent, about 5 minutes. Add the garlic and tomato paste along with a pinch of kosher salt, black pepper, and the dried herbs and red pepper flakes (if using). Stir until onions and carrots are well coated.
- Add in stock, broccoli, and potatoes and bring to a boil before lowering to a simmer. Cook until potatoes are fork tender, about 10 minutes. Remove from heat and add beans in their broth/juice and chopped kale.
- Stir to warm through before ladling into bowls. Drizzle with good quality olive oil and, if desired, a generous amount of grated Parmesan. Crusty bread on the side also a must.
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