The recipe called for:
- 6 crushed garlic cloves
- 1 med chopped onion
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 32 oz veggie broth
- 28 oz canned tomatoes in juice
- 14 oz white beans, drained and rinsed
- 4 med sliced zucchini/squash
- 3 cups chopped kale
- 4 sm purple potatoes
- 2 small yellow potatoes
- 2 small red potatoes
- Note: I used 6 small red potatoes, simply because we already had them! Potatoes should be cubed.
- 6 cups of water
1. in a VERY large pot (i used a lg and med), saute onion, basil, oregano, salt & pepper in oil for 5 minutes until the onions are translucent.
2. Add broth, tomatoes with juice, beans, zucchini/squash, kale & potatoes - cover pot and bring to a boil.
3. Lower heat and slowly add the water while stirring occasionally. Simmer for about an hour and is done if can pierce a potato with a fork.
The soup was SOO good, I was so proud of myself. The recipe claimed it was 10 servings, but I had myself a bowl the night, and then had so much left over. I ate if everyday for lunch at work last week and froze the other half!