Wednesday, June 12, 2024

Summer vegetable soup


 Tasty and makes a big pot.

  • 3 tablespoons extra virgin olive oil (optional- can just use broth)
  • 4 carrots, peeled and chopped
  • 1 medium onion, chopped
  • 4 stalks celery, thinly sliced
  • 6 cloves garlic, thinly sliced
  • Sea salt
  • Ground pepper

-1 large zucchini (or 2 small ones),

sliced

-1 (15.5-oz.) can cannellini beans, rinsed and drained

  • 2 (28-oz.) cans diced tomatoes
  • 2 cups quinoa or me gf rice macaroni— just a handful of the macaroni)
  • Ground cumin to taste and or Italian seasoning and a bit of turmeric 
  • Crushed red pepper flakes to taste- optional 
  • 4 cups chicken broth or more is nice if using noodles 
  • Handful of kale, ribs removed and leaves sliced
  • 1/2 a lemon, 


Directions 

  • add olive oil to a large pan and heat over medium-high heat
  • add carrots, onions, celery and garlic
  • season with salt and pepper and cook for 10 minutes, stirring occasionally, until veggies are soft
  • add zucchini, cannellini beans, diced tomato, quinoa and chicken broth
  • season with cumin and crushed red pepper
  • bring to a boil and boil for 15 minutes
  • add kale and stir
  • add lemon and rotisserie chicken (optional) and stir again
  • enjoy! Top with

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