Monday, November 14, 2011
1 medium onion, chopped
4 cloves garlic, chopped
4 carrots, diced
2 zucchini, diced
1/2 c. leafy celery tops, chopped
3-4 c. cooked white beans (you can use 2 14oz. cans of cannellini beans, making your own is an extra step but worth it)
1 jar of my canned tomatoes, crushed up with your hands (you can use 28oz can of whole tomatoes, I like the Eden brand)
1 bunch of kale, chopped
2-3 c. savoy cabbage, chopped (savoy cabbage is milder in flavor and texture than your traditional green cabbage)
1 quart veggie stock
1 1/2 c. water
Salt and pepper
*optional- Parmesan or Romano cheese rind
1. Start by heating some olive oil in a big soup pot over medium heat, when you can smell the oil add the onions and start to saute. Saute for just a few minutes and add the carrots, celery and garlic. Saute for just another few minutes (maybe 5 minutes). Season with salt and pepper.
2. Next add the zucchini and season well with salt and pepper, toss around and saute until the zucchini starts to soften just a bit, maybe another 5 minutes. Next add the tomatoes, broth, beans and rind if using, bring this mixture to a boil and reduce back to medium heat. Simmer for 20 minutes.
3. The last 5 minutes add the kale and cabbage, stir in until it starts to wilt, add the water and top with the lid and let simmer for those last few minutes. Remove the lid and taste for salt and pepper- add more if needed.
4. Serve hot with a drizzle of olive oil, grated cheese and a slice of bread, or divide into lunch containers for the week.