- 3 to 4 tbsp olive or grapeseed oil
- 2 medium onions, chopped
- 2 large carrots, chopped
- 2 stalks of celery, chopped
- 2 cups sweet potato, diced in 1/2” cubes
- 3 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 4 springs fresh thyme
- 26 ounces canned tomatoes, diced
- 2 L / 8 cups chicken or vegetable stock
- 2 bay leaves
- 2 cups kale, chopped
- 1 cup green beans, sliced 1/4” thick
- 1 (15-ounce) can white beans, drained
- 2 cups cooked small pasta
- 1 cup fresh spinach, roughly chopped
- Salt and pepper
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
This soup makes a nice hearty vegetarian meal any time of year, whether using in-season vegetables from the local farmers’ market or dipping into your winter storage. My preference is to eat bowls (yes, plural) with warm pieces (again yes, plural) of focaccia lathered in butter.
- Heat oil over medium heat in a large heavy pot. Add the onions, carrots, celery, sweet potato, garlic, thyme, oregano and basil, then season with salt and pepper. Cook over medium heat, stirring occasionally, until vegetables have softened, about 10 minutes.
- Add the tomatoes, stock, bay leaves, kale and green beans, to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes or until vegetables are tender. Discard the bay leaf and thyme sprigs.
- Add the beans and cooked pasta, let simmer for another 5 to 7 minutes to heat through. Add spinach, season soup with salt and pepper to taste, then serve!
Tip: If the broth is too thin, you can thicken it using a little corn starch slurry – mix 1 tsp of corn starch with 1 tablespoon of water, then add to simmering soup. Repeat until you reach the look and consistency you desire.