WHEN THE COLD WEATHER COMES IN FULL FORCE, I CRAVE SOUP...ALOT. BUT NOT SOME CAMPBELL'S CHICKEN NOODLE, I AM TALKING ABOUT HOMEMADE SOUP MADE WITH LOVE. MAYBE IT'S MY GRANDMOTHER'S ITALIAN WEDDING SOUP WITH GRATED PARM THAT STARTED MY SOUP INFATUATION. WHATEVER IT IS, A HOT BOWL ON A COLD DAY STILL WARMS MY HEART.
- 1 Yellow Onion, chopped
- 3 Cloves of Garlic, chopped
- 3 Carrots, peeled and rough chopped
- 3 Celery Stalks, rough chopped
- 3 Yukon Gold Potatoes, cubed
- 5 Stalks Kale, leaves torn and stems chopped
- Handful Fresh Green Beans, ends removed and cut into 1” pieces
- 2 Zucchini, chopped
- 1 Sprig of Fresh Rosemary
- 1 Bay Leaf
- 1 T Tomato Paste
- 28 oz. Can of Diced Tomatoes (No Salt Added if possible)
- 48 oz. Low Sodium Chicken Broth
- 19 oz. Can of Cannellini Beans
- Extra Virgin Olive Oil
- Chili Flakes
- Salt to taste
Heat a large Dutch oven or pot over medium heat. Add enough oil to just coat the bottom of the pot. When the oil starts to shimmer, add the onions, bay leaf and rosemary. Season with a pinch of salt and chili flake. When the onions are translucent add the garlic, carrots, celery and kale. Stirring often, cook until the vegetables are light golden brown. Add the tomato paste and stir for about a minute.
Stir in the diced tomatoes and cook until most of the liquid has evaporated. Add the chicken broth and bring to a boil, then lower to a simmer. Add the potatoes, half of the beans, zucchini and green beans. Continue cooking until the potatoes are soft, about 20 minutes.
While the soup is cooking, take a ladle of soup broth and put in a blender with the remaining half of the beans. Let cool for a couple minutes. Carefully, blend the beans and add the bean puree to the soup.
Taste and season before serving. Garnish with celery leaves, parmesan cheese and a drizzle of olive oil.