Here’s a wonderful colorful soup that is filling, nutritious, and delicious at the same time. One thing I particularly like about this recipe is that it is generously open to improvisation. Don’t have kale? Use spinach or whatever leafy green you fancy. Don’t have canned chickpeas? Use peas or beans you have on hand. Want to deepen the flavors? Use chicken broth instead of vegetable broth, or combine the two for a varied taste. Enjoy!
Cup-of-Garden Soup
Adapted from Better Homes and Gardens
Serves 8 to 10
Note that the original recipe calls for strips of bacon to be fried in olive oil, but I skipped that part. I also used canned northern beans instead of chickpeas, but do as you wish.
Ingredients:
2 tablespoon olive oil
1 clove garlic, peeled and finely chopped
1 medium red onion, peeled, halved and finely chopped
2 carrots, washed and finely chopped
2 sticks of celery, finely chopped
1 zucchini, finely chopped
1 small leek, washed and finely chopped
1/2 teaspoon dried oregano (optional)
1 bay leaf
Two 14-ounce (400 g) cans chopped plum tomatoes
1 medium potato, scrubbed and diced
1 cup cauliflower florets
One 14-ounce (400 g) can northern beans, drained
4 cups reduced-sodium vegetable broth, preferably organic
Large handful curly kale, stalks removed, chopped (about 2 cups)
1/2 cup broken spaghetti
Small bunch of fresh basil (optional)
Sea salt and freshly ground pepper
5 tablespoons freshly grated Parmesan cheese
