Italian Vegetable Soup
By Tiffany Hobson
Serves: 4-6
Prep Time: 25 min
Cook Time: 35 min
Ingredients
1
Large yellow onion, diced
8 Cloves
Garlic, minced
2 Stalks
Celery, diced
2
Carrots, diced
1
Zucchini, diced
1
Yellow squash, diced
1 Tsp
Dried thyme
1 Tsp
Dried Italian herb seasoning
1 Tsp
Dried oregano
Several twists fresh ground pepper
26.46 Ounces
Pomi chopped tomatoes
32 Ounces
Low sodium vegetable broth
1/8 Cup
Tomato paste
15 Ounce Can
Cannellini beans, drained and rinsed
1 Bunch
Lacinato kale, stripped from stems and finely chopped
1/8 Cup
Fresh Italian parsley, stripped from stems and finely chopped
Directions
In a non-stick pot, dry saute the onion, garlic, celery, carrots, zucchini and yellow squash over medium to medium-high heat covered, stirring occasionally, until the vegetables become tender, about 10 minutes. Add the thyme, Italian herb mix, oregano and several twists of freshly ground black pepper and mix well with the vegetables. Cook for another 3 to 5 minutes. Add the tomatoes, vegetable broth and tomato paste, mix well and bring to a boil. Reduce heat to low. Add beans, kale and parsley and mix well. Cook for an additional 5 to 7 minutes until the kale has started to wilt. Serve immediately. Add more freshly ground black pepper and salt to taste, if desired.
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