Spicy and Creamy Vegetable Soup |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is my take on a Tuscan favorite. Ingredients:
1 tablespoon olive oil |
1/2 white onion, chopped |
1/2 cup diced carrot |
1/2 cup diced celery |
4 large cloves garlic, finely chopped |
2 bay leaves |
1 tablespoon chopped fresh parsley |
1 teaspoon dried thyme |
1 teaspoon dried rosemary |
1 teaspoon dried dill weed |
6 cups water |
3 tablespoons chicken soup base |
1 (14 ounce) can diced tomatoes with green chile peppers (such as ro*tel®) |
1 cup peeled and cubed potatoes |
1/2 cup fresh green beans, trimmed and snapped (optional) |
1 tablespoon olive oil |
1 (8 ounce) package fresh mushrooms, sliced |
1/2 cup heavy whipping cream |
1/2 bunch kale, stemmed and chopped |
Directions:
1. Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
2. Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.
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