*Tips for the empty-nesting & midlife years & yummy veggie recipes
This plant based soup is so tasty and it is perfect for dinner with family & friends during the chilly Fall months. I recommend adding extra spices because that always makes it better!
For 8-10 (you can cut in half if you want less) You can also freeze it in a bpa free plastic container.
3 tablespoons olive oil
1 1/2 red or sweet onions diced
3 carrots chopped
3 celery stalks sliced
5-6 cloves garlic minced
3 large sweet potatoes or red potatoes peeled and sliced
2 yellow squash sliced
3-4 Cups chopped butternut squash
8 cans 15 oz each vegetable broth
4 cans 15 oz each diced tomatoes
4 can 15 oz garbanzo or white beans, rinsed and drained
1 tablespoon minced fresh thyme
4 teaspoons minced fresh rosemary
3-4 cups chopped kale ribs and stems removed
Bunch of fresh italian parsley to top
freshly ground salt and black pepper to your liking!
-Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and cook until onions are translucent, about 6 minutes. Add the garlic, sweet potatoes, butternut squash, and herbs. Cook until vegetables are tender, about 10 minutes. Stir occasionally.
Add the vegetable broth, tomatoes, squash and chickpeas. Cook for 10-15 minutes until veggies are cooked. Stir in the kale and cook for an additional 6-7 minutes. Season with salt and black pepper and top with fresh italian parsley. Serve with your favorite bread (mine is gluten-free but a tasty sourdough would be yummy!)
This recipe is for a large family or group of friends serves 8-10 and I always make big portions as leftovers in my house are always welcome!
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