Nothing hits the spot on a wintery day like a delicious bowl of vegetable soup. I like to make my soups low in fat and salt yet full of flavor. To make this soup vegan, omit the parmesan rind and cheese for sprinkling.
Serve with a salad and fresh homemade bread for a wonderful lunch or light dinner. And did I mention how easy the soup is to make? And this soup freezes well, so you’ll have wonderful soup ready whenever you feel like soup to take off the winter chill.
1/4 cup of olive oil
1 1/2 cups chopped yellow onions
2 cups (1/2-inch-diced) carrots (3 carrots)
2 cups (1/2-inch-diced) celery (3 stalks)
2 leeks, chopped, white part only
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
2 14.5 -ounce cans of diced tomatoes, such as Muir Glen Organic
2 boxes unsalted vegetable stock, preferably Kitchen Basics
1 bay leaf
Kosher salt and freshly ground black pepper
4 cups chopped kale, stems removed
1 2-inch piece of parmesan cheese rind (optional)
1 15-ounce can of cannellini beans, drained and rinsed
Freshly grated Parmesan cheese for serving
Heat olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, occasionally stirring, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, vegetable stock, bay leaf, kale, parmesan rind, 2 teaspoon salt, and 1 1/2 teaspoon pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes until the vegetables are tender. Discard the bay leaf. Add the beans and simmer for 5 minutes. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese and serve hot.
So much to love about this soup Elaine! Love that you used both onions and leeks here, and the addition of the Parm rind is perfect.
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I was surprised the soup was sweet tasting, it must be the carrots.