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Prep time
20 minutes
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Cook time
1 hour
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Serves
6
Author Notes
Simple Vegetable Soup to make either vegan or add chicken broth; make a large pot and freeze the rest for later.
—Tablecollective
Ingredients
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2
jars, Tomato Bliss Heirloom Roasted Tomatoes
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4
carrots, chopped
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2
onions, chopped
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1
head of garlic, peeled and chopped
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1
large bunch, cavolo Nero, stems chopped, leaves shredded
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2 cups
cooked white beans
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1
delicata squash, seeded and chopped
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2
bottles Tomato Bliss Clarified Tomato Broth
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1 handful
mixed fresh herbs, oregano, thyme, parsley
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Handful
grated parmesan cheese
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Splash
extra virgin olive oil
Directions
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Heat olive oil in a heavy pan, add onions and carrots. Cook until translucent, about 10 minutes.
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Add garlic and cavolo Nero stems, cook until sweated down, about 5 minutes.
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Add two jars Tomato Bliss Oven Roasted Heirloom Tomatoes, cook until reduced.
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Add half of the cavolo Nero shredded leaves. Add the clarified Tomato Broth. Add the chopped delicata squash and cook for 20 minutes, or until the squash is tender.
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Add the cooked beans, taste for salt and pepper.
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Add the remaining shredded cavolo Nero and the handful of fresh herbs ( don't skimp on the herbs!). Taste again, add more salt and pepper if needed; then add olive oil and parmesan cheese. Serve it up!
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