Italian, Kiddo lunches, Main plate, Soups And Stews
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
4 stalks celery, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
3 cups chopped cabbage
1/2 medium cauliflower, chopped (same amount as cabbage, ~ 3 cups for full recipe)
4 medium carrots, chopped
2 cups green beans, cut into 1-inch pieces
8 cups low-sodium vegetable broth or chicken broth
2 cups water
1 15-ounce can tomato sauce
1 14-ounce can diced tomatoes
1 15-ounce can kidney or pinto beans, rinsed
1 bay leaf
4 cups chopped kale
1/2 cup thinly sliced fresh basil
10 tablespoons freshly grated Parmesan cheese
whole whole wheat pasta (1 oz/person) (optional)
1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots and green beans; toss to coat with the mire poix vegetables.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 10 to 15 minutes. Stir in orzo and kale spinach and simmer for 7-8 minutes more. Check vegetables for done-ness and seasoning.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.
Note the stock makes the soup, it's worth making a good flavorful stock.
Half a recipe makes 3 qts, don’t be overly generous with extra veggies if you want it to fit in a 3 qt pot.
Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.