An easy and delicious soup to make - and can be easily improvised by adding any extra vegetables that you have on hand. Add a slice of sourdough bread and it's a wonderful comfort food meal to gather others around the table. Enjoy!
Autumn Harvest Soup Serves 4-6
1-2 T olive oil
1 onion, diced
2 cloves of garlic, smashed or minced
6 cups chicken or vegetable stock
2-3 carrots, cut into rounds
2 tomatoes, peeled, seeds removed and crushed
1 15oz can kidney beans
1 15oz can pinto beans (or, any combo you like)
1 bunch kale or chard, chopped
Grated Parmesan cheese,
Salt + Pepper to taste
In a soup pot or dutch oven, heat olive oil over medium-high heat; add the onions and garlic and cook until soft and fragrant then . . .
Add chicken/vegetable stock
Add carrots, bring to a boil and cook for about 10 minutes
Add tomatoes (crush them up with your hands first), beans and chard/kale
Bring to a boil, cover and cook until chard/kale is wilted about 5 -10 minutes
Ladle into bowls, season with salt and pepper and sprinkle on grated Parmesan
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