This recipe was designed with the October 28/29 Meals Box in mind:
Ingredients:
10-12 Roma Tomatoes, chopped
3-4 Kennebec Potatoes, diced
1 small bunch of carrots, cleaned and diced
1 medium yellow onion, diced
1 bunch Tuscan Kale, chopped removing any pieces of large stem
½ cup chopped parsley
2 stalks of celery, peeled and diced
8 cups veggie stock
Salt and Pepper to your taste
1 T dried Thyme
Splash of olive oil
Directions:
In a heavy bottom soup pot over medium heat add a splash of olive oil and let warm for a few minutes, then add the onions, celery and dried thyme. Sauté these together for 3-4 minutes or until the onions have started to become clear. Now add the diced potatoes and the diced carrots and maybe just another small splash of olive oil. Salt and pepper this mixture to your preference. Let this cook together for about 5-6 minutes. Next add the chopped tomatoes and all the juice from your cutting board! Simmer for about 10-15 minutes or until tomatoes have broken down. Now you can add the veggie stock, bring to a boil then cover and reduce to simmer and let cook for 25-30 minutes. At this point taste the broth to make sure there is enough seasoning then add the chopped kale. Let simmer covered for another 5-10 minutes on low. Test one of the potatoes to make sure it is soft and now you are ready to enjoy!!
