Winter is a time for nourishing the body. Soup provides not only amazing nutrients, but also the liquid and warmth necessary to nurture the organs.
Tonight's soup combines two personal favorites: kale and carrots. Kale is deemed one of the most highly nutrious vegetables with its carotenes, vitamins C and B6, manganese, as well as being a good source of dietary fiber, such minerals as copper, iron, and calcium. Wow -- I have come to realize this mysterious, curly, bitter green is actually quite a tasty surprise. And carrots are screaming with vitamin A as well as vitamins K, C, B6, and even potassium!
Enough commentary for the moment on the virtues of vegetables. Time for the soup...
Heat a large soup pot with 2-4 tablespoons of olive oil.
Add favorite dried herbs (oregano and rosemary were tonight's selections).
4-5 peeled and diced carrots. Saute for about 5 minutes.
1 medium chopped onion. Saute for another 2-3 minutes.
5-8 garlic cloves crushed
Chop 8-10 stalks of kale into bite size pieces and combine into the pot. Allow kale to wither as you stir for no more than a minute or two.
14 oz can of diced tomatoes (or few fresh tomatoes)
1 1/2 cups of cooked great northern/cannellini/white beans
6 cups of water
Bring to a boil. Then simmer for 20-30 minutes to infuse with flavor.
Serve with bread or crackers.
Happily serves 6-8.
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