Bean Soup With Kale

I've made this soup several times using my CSA vegetables and I absolutely love it! I think I am slowly and unintentionally becoming a vegetarian.

Original recipe, here.

Ingredients:

• 1 tablespoon olive oil
  
• 8 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups low-fat, chicken broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, or red kidney beans, undrained
  
• 1 (15 ounce) can diced tomatoes, drained
  
• 2 teaspoons dried Italian herb seasoning
• Salt and pepper to taste
• Grated Parmesan Cheese
  

Directions:

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with grated cheese.

Serves: 8

Potato, Carrot, and Summer Squash Soup

This was actually a recipe that MY HUSBAND found online and made (although I helped). The picture really doesn't do it justice. It was delicious and tasty and my mouth salivates just thinking about it. We will definitely make this again! (Oh and I find it amusing that, even with the name, the original recipe doesn't call for squash).

Original recipe, here.

Ingredients:

2 Tb Olive Oil

1 medium onion, chopped
5 cloves garlic, minced
3 baking potatoes, diced
1 large zucchini, cut into half moons
1 large carrot, sliced into rounds
1 large squash, cut into half moons

1 28-ounce can diced tomatoes, undrained

5 cups chicken stock
Salt and lots of freshly ground black pepper
2 Tb dried basil

2 cups kale, chopped
Grated Mozzarella or Parmesan Cheese

Directions:

Heat oil in a deep pot over medium-high heat.
Add the onion, garlic, potatoes, zucchini, squash and carrot.
Cook until softened and brown, about 7-8 minutes.
Add tomatoes and stock to the pot.
Season with salt and freshly ground black pepper.
Bring the soup up to a boil then turn it down to a simmer.
Cook for 10 minutes.
Add the kale and basil, cover and simmer 5 minutes.
Taste and re-season before serving.
Top with cheese