Monday, June 25, 2012

The Kale Series, Recipe 2

15 Minute Kale and Veggie Soup
1 can tomato soup
2 cups of veggie or chicken stock
1 bunch kale
Your favorite soup veggies (frozen or fresh green beans, corn, mushrooms, carrots, onions, peas- we use any/all of these or whatever is around)
The dregs of that box of ziti or other small pasta, or 5 minute instant rice that's been sitting in your cup board for 3 years because it's not a full serving but you won't throw it out
olive oil
salt and pepper to taste
pinch of chopped basil (fresh or dried)
pinch of chopped parsley  (fresh or dried)

Heat olive oil in a medium sauce pan. Add in your selected frozen or fresh veggies, minus the kale. You should have about 11/2 cups veggies total for a hearty soup, a little less for a more carb-focused soup. Sautee them lightly with salt and pepper.

Pour in your can of tomato soup and your two cups of stock. Bring to a boil, and add in your pasta or rice. Turn down heat, and let pasta/rice simmer and cook through.

Once your pasta/rice is cooked through, add in your basil and parsley, and check the salt/pepper ratio. Add in your kale, usually I just tear it into smaller pieces. Let all of the flavors are mingle (about 3 minutes) and you're done!

This can be a great lunch, or a nice light dinner when served with a fresh salad and a slice of thick bread. Especially a homemade thick bread coated with a local chevre cheese...and drizzled with honey....

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