Although there is a list of basic ingredients, feel free to add whatever veggies you have in your refridgerator. Depending on the ingredients, this soup turns out different, yet delicious every time.
Recipe Ingredients:
1 Tablespoon olive oil or canola oil
3-4 cloves of garlic, minced
1 large onion, chopped
1 bunch fresh kale, chopped
4 cups vegetable broth
2 16oz cans white beans, any kind
1-2 cups fresh tomatoes, sliced into bite size pieces **
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup fresh parsley, chopped or 2 teaspoons dried
salt and pepper to taste
Dash of hot sauce (optional)
**When summer is here and the tomatoes grow in abundance, I chop them into bite size pieces and freeze them in ziploc bags. When winter arrives, I have semi-fresh, summer grown tomatoes to add to soups and other sauces.
Recipe Directions:
In a large soup pot, heat the olive oil over medium low heat
Add the onion and garlic and saute' for five minutes
Add the kale and mix with onion and garlic. Saute' for an additional five minutes
Pour in the vegetable broth and turn up the heat to high
Add the remaining ingredients while waiting for the soup to boil.
Cover with a lid and let simmer for 15-20 minutes.
Serve over quinoa and/or with a loaf of fresh baked bread.
Serves 4-6
Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2011/01/bare-bones-soup.html
