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.
From my kitchen to yours,
CK, la fille du boucher