
I am a big fan of vegetables. This vegetable soup is deliciously healthy and simple! My whole family loves this soup.I also loved making it.
This soup is a perfect meal during the fall or winter months. It’s also a great recipe after New Year’s Eve.
In the original recipe, Amy from The Blond Cook put a whole bunch of kale, I decided to just used half. She also added Italian seasoning, I chose to add Adobo seasoning instead. You can get creative and chose the seasoning of your choice.
After serving the soup , you can sprinkle some Parmigiano-Reggiano cheese on the top. This Italian cheese adds an unique flavor to this soup!
Preparation time : 20 minutes Cook time : about 45 minutes
Ingredients :
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 tablespoon fresh minced garlic
- 1/2 bunch of kale, rinsed then stems removed and coarsely chopped (100 or 150 g)
- 32 ounce (1 liter) vegetable broth
- 1 (14.5 ounce) (411 g) can diced tomatoes (undrained)
- 1 (1 lb 13 ounce) (822 g) can cannellini beans (drained and rinced)
- 4 organic carrots, peeled and sliced
- 3 russet potatoes, peeled and sliced into bite size chunks
- 1 tablespoon Italian seasoning (or 1 tablespoon of Adobo seasoning, I used Adobo)
- Salt and pepper to taste
- Parmigiano-Reggiano cheese on the top
Directions :
- Place olive oil in a dutch oven or a large soup pot and heat over medium high heat. Add onions and garlic and cook for 2 minutes, or until onions are soft, stirring constantly. Add kale and cook for an additional 2 minutes, stirring constantly.
- Add vegetable broth, diced tomatoes, cannellini beans, carrots, potatoes and Italian seasoning (or Adobo seasoning). Bring to a gentle boil and reduce heat to maintain a gentle simmer. Add salt and pepper. Cover and cook for 45-55 minutes, or until potatoes and carrots are tender.
Enjoy!
Wishing you a Happy New Year!
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Temps de préparation : 20 minutes Cook time : about 45 minutes
Ingrédients :
- 2 cuillères à soupe d’huile d’olive
- 1 petit oignon, émincé grossièrement
- 1 cuillère à soupe d’ail, émincé
- 1/2 bouquet de chou kale (enlever le chou kale des tiges, le couper grossièrement, le laver et le sécher – 100 or 150 g)
- 1 litre (32 ounce) de bouillon de légumes
- 1 (410 g) boîte de tomates en dés (non égouttées)
- 1 (820 g) boîte d’haricots blanc (égouttés et rincés)
- 4 carottes bio, pelées et coupées en morceaux
- 3 pommes de terre Russet, épluchées et coupées en morceaux
- 1 cuillère à soupe d’épices “Italian Seasoning”
- sel et poivre
Directions :
- Mettre l’huile d’olive dans un plat en fonte sur feu moyen. Ajoutez les oignons et l’ail. Laissez cuire pendant 2 minutes, sans cesser de mélanger. Ajoutez le chou kale, laissez cuire 2 minutes tout en mélangeant.
- Ajoutez le bouillon de légumes, les tomates coupées en dés, les haricots blans, les carottes, les pommes de terre et l’assaisonnement de votre choix. Portez à ébullition, puis réduire le feu. Laissez mijoter à feu doux pendant 45-55 minutes, ou jusqu’à ce que les carrottes et les pommes de terre soient tendres.
Bon appétit:)
Vous souhaitant une Bonne et Heureuse Année 2019!
Happy New Year, Zaza! I too adore veggies. This looks comforting and very tasty…a perfect dish to start the year!
This is the perfect soup season and I’d love to give your recipe a try, it is quite different from the soups I usually make and could indeed serve as a whole meal. Yum.
Amalia
xo
Happy New Year Zaza! Your vegetable soup looks delicious and yes, perfect for the cold months of winter and autumn. I love the kale in it.
Have a wonderful rest of the week!
I like your addition of the adobo, it has to give your soup a nice flavor.
Ta soupe elle me parle Zaza et elle me dit “mange moi tout de suite” 😉 elle fait très envie,rien de mieux pour commencer l’année! Bonne année Zaza !! xoxo
Your blog has some really delicious recipes.. really inviting and beautiful photography. I love soups!