Energizing Soup
This soup is packed full of vegetables for a fiber-filled soup full of nutrients to energize your body.
By Cassie Hilleboe
Ingredients:
- 2 Tbsp. Extra-Virgin Olive Oil
- ¼ cup Fresh Chives -or- 1 medium Yellow Onion
- 4 medium carrots, chopped
- 4 Celery Stalks, chopped
- 12-16 oz. fresh Green Beans, cut into ½-inch pieces
- 2 Garlic cloves, minced (optional)
- 2 tsp. Oregano
- 6-8 cups Low Sodium Chicken or Vegetable Broth (base this on how thin or thick you like soup)
- 1-2 (15 oz.) cans low-sodium Cannellini -or- other White Beans, rinsed
- 4 cups Kale, chopped
- 2 medium Zucchini, chopped
- 4 Roma Tomatoes, seeded and chopped
- 2 tsp. Red Wine Vinegar
- ½ – 1 tsp. Ground Pepper
- 1-2 Tbsp. Fresh Basil, chopped
Instructions:
- Heat oil in a large stockpot over medium-high heat.
- Add onion, carrot, celery, green beans, garlic (optional), and oregano.
- Cook until the vegetables begin to soften, about 10 minutes and stir often.
- Add broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes or until the vegetables are soft and stir occasionally.
- Add beans, kale, zucchini, tomatoes, vinegar, salt, and pepper.
- Increase heat to return to a simmer and cook until the zucchini & kale have softened….about 10 minutes.
Optional Ingredients
- Chicken, cooked & chopped into bite-size pieces (Baked Chicken Breasts, Rotisserie Chicken and a frozen bag of Grilled Chicken Strips work well)
- Top each serving with 1 tsp. Sour Cream or Cream Cheese (Kite Hill is an dairy-free brand)
