During the summer, I primarily eat salads. During the winter, it’s soup that rules the roost. When the North wind starts howling, it’s time to grab a book and a blanket, pull an overstuffed chair in front of the hearth, stoke the fire until it’s roaring, then plop yourself down and devour a big, steaming bowl of soup. This is how winter weekends should be spent. The laundry can wait…..
I usually make a “clean out the fridge” soup with whatever is left over at the end of the week. But today I wanted to make a vitamin and mineral packed soup, and I came across some beautiful organic rainbow chard and kale at the market. And since I can hardly resist parsley, I tossed that in as well. Three powerhouse leafy greens – how can you go wrong? Chop everything so it’s chunky and rustic-looking. Make a big pot and eat it all week!
Ingredients
1 bunch parsley, chopped
1 bunch kale (Tuscan or curly), chopped
1 bunch chard (I used rainbow, but any kind is fine), chopped
2-3 carrots, sliced
2-3 celery stalks, sliced
2-3 tomatoes, diced
1 28-oz. can diced tomatoes
1 large onion, rough diced
5 garlic cloves, chopped
1 tsp. chili pepper flakes
2 tsp. Italian seasoning
2 bay leafs
1 quart vegetable stock
Sea salt & pepper to taste
Directions
- Place 3 – 4 tablespoons of cooking oil (I use canola) in a pot, add the chili pepper flakes and Italian seasoning. Turn up the heat until the spices release their scent but be careful to not burn spices.
- Chop the onions and add to the pot. Cook for 3-5 minutes over medium heat until the onions start to become translucent.
- Slice the carrots and celery, and add to the pot along with the garlic. Cook another 5 minutes until the vegetables begin to soften.
- Chop the parsley, chard, kale and tomatoes.
- Add 1 quart of stock to the pot along with the chopped tomatoes, canned diced tomatoes, bay leaf and bring to a boil. Cook another 5 minutes.
- Add all the greens and keep stirring until they are covered with liquid and begin to wilt. Bring back to a boil, cover, reduce to simmer and cook 1-2 minutes until kale and chard are bright green and cooked, but not mushy. If you like more broth, add more vegetable broth or water, as desired.
- Add salt and pepper to taste.
- Remove from heat and serve immediately.
Amy says
I made this yesterday. OMG! It was amazing last night and even better today! It is not only delicious and filling, it makes me actually “feel good” to eat it. Great recipe!
Amy says
So glad you like it. Thanks for trying it out!