by Angela (Oh She Glows) on November 7, 2012. This kale and tomato soup recipe is a hearty soup that brings together the rich flavors of kale and collards and the sweetness of tomatoes. bpa free, kale smoothie, soup, spicy, tomato. Heat grapeseed oil in a soup or sauce pot over medium heat. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Add the Italian Sausage and cook until no longer pink, breaking up into smaller pieces as it cooks. For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Tomato Orzo Soup with Kale When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring. Pingback: Tuscan Tomato Bread Soup - Tuscan Tomato Bean Soup with Kale - Kitchenpedia.co Chris W. — October 30, 2019 @ 7:40 am Reply The ingredients for this beautiful soup … Add sliced garlic and "fry" until golden. Spiced Red Lentil, Tomato, and Kale Soup. All rights reserved. You won’t believe how flavorful this pot of soup is until you try it. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Tomato soup is a staple in our kitchen during the cold winter months. The information shown is Edamam’s estimate based on available ingredients and preparation. Julia Gartland for The New York Times. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Share options. Our partner in public broadcasting: Heat grapeseed oil in a soup or sauce pot over medium heat. 1 (14.5-ounce) can diced tomatoes . Add the lentils to a large pot and cover them by 2 inches with water. In a soup pot, saute the garlic in olive oil until fragrant. Subscribe now for full access. 1 (15-ounce) can black-eyed peas, rinsed, drained . NYT Cooking is a subscription service of The New York Times. This soup is a breeze to make and it’s a soup … Featured in: Add onions to pot and cook until softened, about 5 minutes. Transfer the soup to a heavy-duty blender. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Nutritional Information Sorghum, Kale and White Bean Tomato Soup… Recipe courtesy of The Victory Garden’s Edible Feast, 3 medium tomatoes (cut in half seeded, and diced), 3 cloves fresh garlic (cloves peeled and thinly sliced), 2 cups chopped kale (cut into bite-sized pieces), 2 cups chopped collards (cut into bite-sized pieces), 2 cups chopped mustard (cut into bite-sized pieces). Advertisement. Puree for 2-3 minutes or until the soup … Add potatoes, diced tomatoes, vegetable broth/stock, water, tomato paste, and tomato sauce to the pot. Stir in the beans and heat through for 5 minutes. 2 stalks celery, diced. Opt out or, 14-ounce can chopped tomatoes, with juice, medium Yukon gold potato (about 6 ounces), diced, A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this), pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped). Stir in the celery, carrots, garlic, and red pepper flakes and cook until the celery just starts to soften, another 3 minutes. Make The Soup Base: Return the pan to medium-low heat, add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 5 to 10 minutes. Add broth, crushed and diced tomatoes and bring to a boil. PBS is a 501(c)(3) not-for-profit organization. All Reviews for Sorghum, Kale and White Bean Tomato Soup - of Reviews. The added kale boosts the nutritional benefits of this comforting soup. Bring to a simmer and cook for about 10 to 15 minutes. 1 Tbsp canola oil. After weeks … Add vegetable stock, tomatoes, and season with salt and pepper. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery … With canned fire-roasted tomatoes, kale and red pepper flakes, this tomato carrot lentil soup is a true pantry/fridge forage kind of cozy soup that also has a warming, spicy kick. Instructions In a large pot, over medium-high heat, saute onion and garlic with 1 tbsp. Add the tomato paste … Tips Ingredient Note: Use Swanson® Beef Broth instead of the chicken broth for a richer flavor. Full of Italian sausage, tortellini, tomatoes, kale, and a touch of cream for good measure. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. In a Dutch oven, saute onions and potatoes in oil until tender. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. And my husband is not complaining! Sorghum, Kale and White Bean Tomato Soup This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite. Packed with powerhouse ingredients all bathed in a luscious broth, this kale soup is not only easy to make, but the whole family will love it. beans, onion,  garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. It freezes well. Enjoy with crusty bread. If you purchase a product through an affiliate, sponsorship or partnership link, your cost will be the same (or at a discount if a special code is offered) and Food Babe will benefit from the purchase. Reduce to … So about this soup, it is similar to some of the other tortellini soups I’ve made, like this Spinach Tomato and Garlic Tortellini Soup and this Tuscan Tortellini Soup, but of course this one has plenty of meat. Tomato and White Bean Soup with Sausage and Kale. 3. Drain the sausage if desired (up to you and whether or not there is a lot of fat that needs to be drained) and … Among other health benefits, tomatoes are a great source of vitamin C, which helps maintain a healthy immune system. Get recipes, tips and NYT special offers delivered straight to your inbox. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. You can save even more time by tackling some prep while starting to sauté the soup. It should not be considered a substitute for a professional nutritionist’s advice. 2 … This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins. This recipe takes about 25 minutes to prepare, so it s an easy weekday dinner. Quick One Dish Meals, Some Cooking Required. … I've used small amounts of leftovers as a pasta sauce, adding a little tomato paste to thicken. Add sliced garlic and "fry" until golden. Cook until the kale is wilted, about 10 minutes. Add the water, tomato paste, oregano, potato, and salt to taste. Step 1 Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally. Think tomato bisque meets Olive Garden's … 2. Serve, sprinkling some Parmesan over each bowl. 100% vegan and gluten-free – Enjoy! C hickpea Kale Tomato Soup – Comforting, nourishing and flavorful, this chickpea kale tomato soup is perfect for cold nights and the 30-minute vegan dinner of your dreams. Stir in nutrition-modal. Quick One Dish Meals, Some Cooking Required. Food Home » Recipes » Kale and Tomato Soup. Food Stylist: Monica Pierini. Advance preparation: The soup tastes even better on the second day, and will keep for 4 to 5 days in the refrigerator. Stir to mix together. Add the kale, onion, carrots, celery and rosemary and cook and stir for 5 minutes or until the onion is tender-crisp. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Stir in vegetable broth and 2 cups water until well combined; 6 ounces (about 4 cups) kale, ribs and stems removed, coarsely chopped . 2 cups tomato vegetable juice … Add minced garlic and red pepper flakes and cook an additional 1-2 minutes. Add onions to pot and cook until softened, about 5 minutes. Add chopped greens and sauté until wilted. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Taste, adjust salt, and add pepper. Add garlic; cook 1 minute longer. Posts may contain affiliate, sponsorship and/or partnership links for products Food Babe has approved and researched herself. Heat a heavy pot or Dutch oven over medium heat. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender. Serve the soup topped with fresh oregano, if desired. 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