My Book
A food blog with delicious recipes and stories

Kale

A Cup-of-Garden Soup

A Cup-of-Garden Soup

Here’s a wonderful colorful soup that is filling, nutritious, and delicious at the same time. One thing I particularly like about this recipe is that it is generously open to improvisation. Don’t have kale? Use spinach or whatever leafy green you fancy. Don’t have canned chickpeas? Use peas or beans you have on hand. Want to deepen the flavors? Use chicken broth instead of vegetable broth, or combine the two for a varied taste. Enjoy!

Cup-of-Garden Soup

Adapted from Better Homes and Gardens

Serves 8 to 10

Note that the original recipe calls for strips of bacon to be fried in olive oil, but I skipped that part. I also used canned northern beans instead of chickpeas, but do as you wish.

Ingredients:

2 tablespoon olive oil
1  clove  garlic, peeled and finely chopped
1  medium  red onion, peeled, halved and finely chopped
2  carrots, washed and finely chopped
2 sticks of celery, finely chopped
1    zucchini, finely chopped
1  small  leek, washed and finely chopped
1/2  teaspoon dried oregano (optional)
1    bay leaf
Two  14-ounce (400 g) cans  chopped plum tomatoes
1  medium  potato, scrubbed and diced
1  cup  cauliflower florets
One 14-ounce (400 g) can  northern beans, drained
4  cups reduced-sodium vegetable broth, preferably organic
Large handful curly kale, stalks removed, chopped (about 2 cups)
1/2  cup broken spaghetti
Small bunch of fresh basil (optional)
Sea salt and freshly ground pepper
5  tablespoons freshly grated Parmesan cheese

READ MORE