After 2 full days of rain and gloom casting over Toronto, this recipe could not have come at a more perfect time...don’t you agree? I love soup during the winter months and this one, well this one is my absolute favourite. My sister actually started making this recipe last year after adapting it from Wanderlust Kitchen. My sister makes it a couple of times a month, and even with the frequency, I still find myself craving it on a regular basis. Of course, the only sensible thing to do was give this delicious soup a go myself and now I’m certain I’ll be making it ALL of the time. Chalk full of vegetables and legumes, this soup is the definition of a healthy and hearty meal. It’s sooo GOOD in fact, that if you happen to have the ingredients sitting around at home, I’d suggest whipping up a batch tonight…you surely won’t regret it.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/4 cauliflower, diced
- 1 small zucchini, diced
- 4 cloves garlic, pressed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary, chopped
- 1 quart vegetable (or chicken) broth
- 1 can 4-bean medley, drained and rinsed
- 1 (14 ounce) can no-salt-added diced tomatoes with juices
- 3 cups chopped kale, ribs removed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon white sugar
- 1 tablespoon white wine vinegar
- parmesan cheese to top
- Heat olive oil in large pot or Dutch oven over medium-high heat.
- Add the onions, carrots, celery, zucchini and cauliflower, sauté for a few minutes.
- Add the garlic, red pepper flakes, thyme and rosemary, cook 30 seconds.
- Stir in the broth, beans, and tomatoes.
- Bring the contents to a boil, then turn the heat down to low and add the chopped kale.
- Cover the pot and simmer for 15 minutes.
- Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
- Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
- Serve topped with Parmesan and a side of crusty bread.
