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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is a hearty, vegetarian winter soup. Sprinkle with a little grated Parmesan cheese and have some toast on the side and you have a complete meal. This is an easy recipe to throw together and then you can just let it sit and cook. Recipe is from food writer/recipe developer, Jennifer A. Wickes. Ingredients:
2 carrots, peeled and sliced |
1 celery rib, sliced |
1 onion, diced |
1 lb kale |
2 zucchini, sliced |
1/4 cup olive oil |
1/4 teaspoon thyme |
2 (15 ounce) cans cannellini beans |
1 (15 ounce) can diced tomatoes |
2 cups vegetable stock |
Directions:
1. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
2. When the oil is hot add the thyme, carrots, celery and onions.
3. Sweat these over very low heat for about 5 minutes.
4. Then, add the kale.
5. Cover tightly and cook the kale until it wilts to half its volume.
6. Add the tomatoes and 2 cups of stock.
7. Add salt and pepper to taste.
8. Cover.
9. Allow the stew to come a boil.
10. Add the zucchini.
11. Simmer for one more hour, then add the beans.
12. If necessary, add more water to your desired consistency, and cook 45 minutes longer.
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