Winter soup. Two words that were practically made to exist in the same sentence. Since it seems like the cold weather has finally settled in for a few month stay, I have been making batches of soup non-stop for my weekly lunches and dinners. It’s so easy to whip up a pot of soup on Sunday and eat well (and typically, healthy) all week—it’s definitely helping me stick to my New Year’s resolution to eat more veggies.
This soup recipe has it’s roots in one of my favorite Italian soup recipes, ribollita soup. The typical Tuscan soup includes tons of veggies, beans and day-old bread, which transforms it into a thick, hearty potage of sorts. In order to make it a bit healthier (and control my carb addiction), I’ve gotten in the habit of swapping out the bread for a healthy grain like farro or wild rice.
HEARTY WINTER VEGETABLE SOUP
- 32 oz vegetable broth
- One can of Navy beans
- 5-6 carrots, sliced
- One bunch of lacinato kale (also known as Tuscan kale)
- One large Spanish onion
- 8 oz of wild rice or farro (I love these Simply Balanced pouches from Target)
- One tablespoon of chopped garlic
- 1/4 cup of parmesan cheese, plus more for topping
- Olive oil
- Salt and pepper
- Dried parsley
In a large saucepan or dutch oven (I love using my Le Creuset one for soups), cook the garlic and onion in a bit of olive oil until softened and fragrant. Add the chopped carrots and sauté for another 5-8 minutes to soften them, seasoning mid-way through with the salt, pepper and parsley.
Drain and rinse the beans. Add the vegetable broth, along with the beans, kale (remove the ribs and chop into bite-sized pieces) and parmesan cheese, stirring to combine. Allow to simmer for 25-30 minutes, or until the vegetables are tender and the broth has reduced a bit. Serve warm, topped with a little additional parmesan cheese and enjoy!