Bring on the vegetables for a warm, tasty winter soup for the next dinner party or freeze half for another night at home.
Serves 6-8Vegetable stock often contains large amounts of sodium, so use either a low-sodium brand or your own recipe.
1 can organic cannelloni beans (can substitute with different beans)
3 Tbs. (45 ml) olive oil
1 cup (200 g) each chopped organic: carrots, and celery
1 1/2 cups (300 g) chopped onion
2 or more cloves of minced garlic
2 cups (400 g) crushed organic tomatoes
6 cups (1200 ml) organic or homemade vegetable broth
1 cup (200 ml) water
1 bay leaf
1/2 tsp. (2,5 ml) each: crushed red pepper flakes and paprika
2 Tbs. (30 ml) chopped fresh oregano (fresh-dry is 3:1) or 2 tsp. /10 ml of dry oregano
4 cups (800 g) finely chopped organic kale
8 slices of 1/2-inch (1,24 cm) day-old Italian loaf of bread
optional: Pecorino Romano cheese (or dairy free) for topping
optional: different types of organic vegetables
A. The Soup
1. Drain and rinse beans. Add beans to a large pot with 2 Tbs. (30 ml) of olive oil. Heat over medium heat.
2. Add carrots, celery, onion, and 2 garlic cloves. Sauté for 10 minutes.
3. Add tomatoes, broth, water, bay leaf, red pepper flakes, and paprika. Increase heat to high.
4. After it begins to boil, reduce to medium-low and simmer, partially covered, for 30 minutes. Stir occasionally.
5. Add oregano and kale. Simmer for 30 minutes.
6. Remove from heat.
B. The Bread
1. Preheat over to 350℉ (175℃).
2. Arrange bread slices on cookie sheet and brush olive oil on one side.
3. Use a clove of garlic and rub each slice of bread.
4. Toast about 7 minutes.
C. To Serve
1. Place a slice of bread in the bottom of a soup bowl.
2. Ladle soup on top.
3. Peel a few slices of cheese on top of each bowl.
