This morning marks the kick off to November soup month. Keep your eye out for a new soup every Monday for the next 30 days. Although weather is going to be unseasonably mild the next few days, we are going to prepare for the hibernation days ahead.
There is something comforting about a big bowl of steamy, heart warming soup for lunch or dinner…or both! There can tend to be a lot of chopping, simmering and so on, but once the big batch is prepared you have meals for days. It will surely delight your chilly taste buds.
Tuscan Vegetable Soup
~ 1 can canellini beans, drained and rinsed
~ 1 tablespoon coconut oil
~ 1 small onion, diced
~ 2 stalks celery, diced
~ 2 carrots, diced
~ 1 small zucchini, chopped
~ 1 clove garlic, minced
~ 1 tablespoon fresh thyme, chopped
~ 32 ounces organic vegetable stock
~ 1 can (14.5 ounces) diced tomatoes
~ 1 cup green beans, trimmed and chopped
~ 1 cup kale, stems removed and chopped
~ freshly grated parmesan
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic and thyme. 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the canellini beans, green beans and kale leaves and cook until the kale is wilted, about 3 minutes more. Serve in a bowl and top with freshly grated parmesan.