This is my kind of soup. Hearty and tasty. This hearty vegetable soup with kale will warm you up.
Plenty of vibrant vegetables.
Add some beans or lentils for a more filling soup and enjoy a nice one-pot meal.
Let’s talk about kale!
There’s a reason why kale is the most popular of the greens these days: it’s delicious, versatile, and nutritious. Kale contains beta-carotene and the antioxidants lutein and zeaxanthin—which are associated with eye health—as well as potassium, vitamin A, vitamin C, fiber, iron, and calcium. Use kale instead of spinach in your favorite dishes.
The beautiful leaves of the kale plant provide an earthy flavor .
Kale can be found in markets all year round, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.
Kale makes a good addition to soup, stew or casserole.
How to store:
To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. Do not wash kale before storing because exposure to water encourages spoilage.
- 1 teaspoon olive oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 cups cubed peeled butternut squash
- 2 cups diced peeled red potato
- ½ cup chopped celery
- 1 cup chopped carrot
- 1 teaspoon dried basil
- ¼ teaspoon oregano
- 1 cup diced zucchini
- 1 (28-ounce) can whole tomatoes, drained and chopped
- 2 (14½-ounce) vegetable broth
- 4 cups chopped kale
- Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Add squash and next 5 ingredients (squash through oregano), stirring to combine; cook 4 minutes, stirring occasionally. Add zucchini and cook 2 minutes. Add tomatoes; cook 3 minutes.
- Stir in broth; bring to a boil. Reduce heat; simmer 10 minutes. Add kale; simmer 15 minutes or until potato and kale are tender.