Monday, September 9, 2013

Gluten Free Kale, Carrot and Corn Soup

After a few days on an Italian kick, I was ready to mix things up by making soup tonight. I obviously still have some tomatoes from Michigan as well as carrots and onions from the Tomato Veggie Casserole I made last week so this was a no brainer. What's even better than being able to use up leftover? Being able to enjoy them later....lots of soup for freezer meals. :)

1 tbsp olive oil
1 medium onion, diced
2 to 3 carrots, sliced
1 clove garlic, minced
1 cup frozen corn
1/2 zucchini, diced
1 cup cherry tomatoes, halved
1 can white beans, drained, not rinced
5 cups chicken Stock
1 tsp salt
1 tsp of your favorite herb blend
3 cups kale, chopped
1) Heat olive oil over medium heat in a large soup pot. Add onion and cook until just beginning to turn translucent. Next, add carrots and garlic, cook for about 3 minutes or until carrots are just start  to soften.
2) Add corn, zucchini, tomatoes, beans, stock, salt and  herbs to pot, stir well to combine. Heat to a low boil. Stir kale into pot, be sure all leaves are covered in broth. Cook for 3 – 5 minutes and serve immediately.
3) Veggies will be al dente, cook longer if you prefer softer vegetables.

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