Fall Soup Recipe

It’s nourishing, it’s warm. It’s accessible; quick to make and simple. It’s what we make for loved ones in good times and in bad. Soup is comforting. Soup is a true friend food.

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped
2 large garlic cloves, minced
1 14 ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium potato, diced
½ pound kale, stemmed and chopped (4 cups chopped)
1 can white beans, drained and rinsed
Whatever soup herbs you have -bay leaf, a couple sprigs each parsley and thyme
Salt and pepper to taste

Optional grated parmesan for serving
Optional fresh bread heavily buttered and grilled to crunchy perfection.

Grab your big soup pot and heat oil over medium heat.
Add onion, carrot, and celery with a pinch of salt. In about 8 minutes, once veggies are tender, add in garlic and stir for a minute. Add tomatoes and juice from the can, and stir a few times for the next 10 minutes, until the tomatoes cook down a bit.

Add in water, tomato paste, oregano, and potato. Bring to a boil, add any soup herbs you found, cover and simmer for 15 minutes, until the potatoes are almost tender.

Add the kale, simmering for another 10 minutes to cook potatoes. Finally, salt and pepper to taste and add in the beans to heat through for another 5 minutes. Optional, but highly recommended - sprinkle with parmesan and serve with heavily buttered toasty bread.