This very versatile soup gives me a chance each fall before the first frost to make a final use of my summer’s bounty of basil. Feel free to subtract any vegetables or add cabbage, Swiss chard, etc.
Ingredients:
¼ cup olive oil
1# sliced carrots
3 large stalks celery, chopped
1 medium onion, chopped
1 large bunch kale, separate leafy greens from center stalk, discard stalk, coarsely shred greens
8 oz green beans, fresh or frozen, cut into bite-size pieces
8 cups chicken broth, low sodium if desired
2 14 ½-oz cans diced tomatoes
½ tsp each salt and pepper, or to taste
2 15-oz cans white kidney (cannellini) beans, drained and rinsed
1 medium zucchini or yellow summer squash, quartered lengthwise and sliced
¾ cup snipped fresh basil or at least ¼ cup dried
Instructions:
In a 6- to 8-quart pot, heat olive oil over medium-high heat. Add carrots, celery, and onion. Cook and stir for 2 minutes. Add kale, cook and stir occasionally 6 minutes until wilted. Add green beans. Cook and stir 2 minutes more. Add chicken broth, tomatoes, salt and pepper. Bring to boiling; reduce heat to simmer. Cover and simmer for 20 minutes. Add beans and zucchini or squash. Return to boiling; reduce heat to simmer. Cover and simmer for 10 minutes. Vegetables should still have some “bite” to them. Add basil.
Makes 8 main-dish servings (about 16 cups). Per original recipe: 213 cal., 9 g total fat
(1 g sat. fat), 1,160 mg sodium, 27 g carbo., 8 g fiber, and 14 g pro.
I set aside about two hours to make this huge pot of soup, and then after it cools, I bag it in meal-size portions. Freeze each bag flat for easier storage in your freezer. This stockpile of meals is ready to go with that tantalizing reminder of summer basil to brighten any dreary winter’s day. If your family prefers a heartier soup, brown Italian sausage and add before serving. Garnish with crunchy croutons and Parmesan cheese. Enjoy!
Meet the Author!
Kathy spent twenty-six years teaching eighth grade English and managed to retire with most of her wits still intact. She enjoys a good book, trying new recipes, belly laughs with friends, and checking out every new chef in town. When she’s not planning for trips, she’s traveling with Pary, her husband of forty-six years and chief partner-in-crime since she fell in love with him as a nine year old at Council Road Baptist Mission.