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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
A hearty vegetarian winter soup that comes together in seemingly no time. —Melissa Roels
Ingredients
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2
carrots, chopped
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2
celery ribs, chopped
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1
small onion, chopped
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4
garlic cloves, sliced
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1 teaspoon
dried rosemary
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1/2 teaspoon
dried thyme
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Pinch
red pepper flakes
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15 ounces
can cannellini beans, drained
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up to 1 teaspoons
salt
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15 ounces
can cherry tomatoes (Mutti brand)
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2-3 cups
vegetable stock
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1
bunch kale torn into bite size pieces
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1 teaspoon
red wine vinegar
Directions
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Saute carrots, celery, and onion in tbslp olive oil over medium heat until soft. Add garlic and saute for another minute. If mixture becomes dry add tblsp of vegetable stock.
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Add dried herb, salt, vegetable stock, beans and canned tomatoes with canning liquid. Bring to boil over high heat. Let boil for 1 min. Reduce heat to medium low, add kale and red wine vinegar. Simmer for 10-12 minutes*.
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Serve with a drizzle of olive oil and if desired grated Parmesan.
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*create deeper flavor by simmering for 20-30 minutes. Add kale in last 5-10 minutes of cooking.
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For an Italian flavor swap herbs for oregano and fresh basil, serve over orecchiette pasta if desired.
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