I always feel soup is in order when the days get colder.  Here is a soup I like to serve on a Saturday for lunch.  Served with a big chunk of crusty bread and plenty of fresh grated parmesan it is a welcome meal in front of the fire while it is freezing outside. It is also a great way to enjoy all those winter greens available this time of year.  Experiment by substituting or combining kale, swiss chard or spinach.

TUSCAN SOUP (serves 4)

• 2 tablespoon olive oil
• 1 cup diced carrots
• 1 celery stalk diced
• 1 medium onion chopped
• 2 garlic cloves minced or pressed in a garlic press
• 1 chopped tomato or 1 cup tomato coulis
• 6 cups vegetable or chicken stock
• 1 teaspoon each oregano and basil
• 1 cup zucchini diced
• 4 (loose) cups baby kale
• 1 can (15 oz) white beans

Heat the oil in a large stockpot, add the carrots, celery and onion.  Cook until soft, about 10 minutes.  Add garlic and cook until fragrant, about 1 minute.  Add the tomato or tomato coulis, stock and herbs and bring to a boil.  Reduce the heat to low and simmer covered 10 to 15 minutes.  Add the zucchini and simmer another 5 minutes.  Add beans, simmer another 5 minutes.  Off heat add the kale, cover and let sit 10 minutes.  Serve with grated parmesan.

NOTE:  This soup is great as a vegetarian meal but for you meat eaters, if you want a more robust meal you can add 8 oz of cooked sausages or grilled chicken when adding the beans.

From my kitchen to yours,

CK, la fille du boucher