I promise there will be plenty of sugar on this blog starting on Thursday but if I am being truthful, I love soup as much as dessert. WHAT? Sorry if I have given you a shock, however, it is the truth. There is nothing a big hearty bowl of soup can’t fix. Almost like brownies. During the cold winter months (or as cold as California can get) it is like a soul warming hug.
For the longest time, I was against tomato-based soups. Don’t ask me why, I just generally didn’t like the taste of tomato’s in any form. UNTIL, I tried Minestrone Soup. All those nutrient rich vegetables, beans and pasta compliment the brightly hued broth. One bite after another, I felt my body getting healthier and stronger like Popeye. This batch of Minestrone soup lasted me almost a full week. Some nights, I added pasta and or bread. There always has to be a carb on my plate when I eat soup. It’s a requirement. Enjoy!
- 1 clove garlic, finely chopped
- 1 medium yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 1 bunch of kale, chopped
- ¼ cup tomato paste
- 4 medium carrots, chopped
- 1 dried bay leaf
- 1 28 ounce can chopped tomatoes, with their liquid
- 1 (15) ounce can white beans
- Salt and pepper to taste
- In a large dutch oven, saute garlic and onion until translucent. Add broth, kale, tomato paste, carrots, bay leaf, and tomatoes with their juice and cook for 35, until vegetables are tender. Add beans and simmer for another 10 minutes. Season with salt and pepper.