Soup season has arrived! And soup is always a perfect way to use up imperfect vegetables! This recipe can be changed up to include any and all vegetables lying around in your fridge. We know you're trying to figure out what you're going to do with all those zucchini and tomatoes from your garden before they go bad.
Here's our favorite vegetable soup recipe!
What You Need:
1 Tbsp. extra virgin olive oil
1 onion (1 cup), diced
1 bell pepper (1 cup), diced
1 zucchini (2 cups), sliced into half moons or quartered
1 clove garlic, minced, or 1/8 tsp. garlic powder
6 cups vegetable broth
3 Tbsp. tomato paste
1 can Great Northern beans
1 tomato, diced, or 1 can diced tomatoes
1 tsp. dried thyme
1/2 tsp. salt
1 sweet potato (2 cups), chopped
2 cups kale, chopped
fresh grated parmesan cheese
Heat oil over medium high heat. Add the onion and pepper and cook, stirring often, until they start to soften (about 5 minutes). Reduce to medium heat. Add zucchini and cook 5 minutes longer. Add garlic and cook for a minute or so, but don’t let it get brown. Add vegetable broth, tomato paste, beans, tomatoes, thyme, salt and sweet potatoes. Bring to a boil, then reduce to a simmer. Cook 15 minutes or until sweet potatoes are softened. Add kale and cook 5 minutes more. Serve with a sprinkle of cheese on top and crusty bread or grilled cheese on sourdough.
Copyright Perfectly Imperfect Produce 2017