 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can. Ingredients:
1/4 cup olive oil |
1 small onion, coarsely chopped |
4 garlic cloves, crushed in a garlic press |
4 pound prewashed and cut kale (6 cups) |
1 (1-lb) bag frozen mixed italian vegetables such as zucchini, green beans, cauliflower, and broccoli |
1(14 1/2-oz) can petite diced tomatoes in juice |
1 cup ditalini pasta or small elbow macaroni |
5 1/4 cups reduced-sodium chicken broth (42 fl oz) |
2 cups water |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 (19-oz) can cannellini beans, rinsed and drained |
accompaniment: grated parmesan |
Directions:
1. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
2. Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
|
|