Tomato Orzo Soup with Kale Add the lentils to a large pot and cover them by 2 inches with water. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery … 1 onion, diced. Taste, adjust salt, and add pepper. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. nutrition-modal. Heat grapeseed oil in a soup or sauce pot over medium heat. All Reviews for Sorghum, Kale and White Bean Tomato Soup - of Reviews. This recipe takes about 25 minutes to prepare, so it s an easy weekday dinner. Julia Gartland for The New York Times. Featured in: Quick One Dish Meals, Some Cooking Required. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. 1 Tbsp canola oil. Stir in the celery, carrots, garlic, and red pepper flakes and cook until the celery just starts to soften, another 3 minutes. Enjoy with crusty bread. Serve the soup topped with fresh oregano, if desired. Remove from the heat. PBS is a 501(c)(3) not-for-profit organization. Subscribe now for full access. Copyright © 1995 - 2021 Public Broadcasting Service (PBS). 2. Heat a heavy pot or Dutch oven over medium heat. Drain the sausage if desired (up to you and whether or not there is a lot of fat that needs to be drained) and … 2 … Tips Ingredient Note: Use Swanson® Beef Broth instead of the chicken broth for a richer flavor. 100% vegan and gluten-free – Enjoy! After weeks … Step 1 Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally. 1 (14.5-ounce) can diced tomatoes . Add vegetable stock, tomatoes, and season with salt and pepper. I've used small amounts of leftovers as a pasta sauce, adding a little tomato paste to thicken. Add chopped greens and sauté until wilted. beans, onion,  garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. So about this soup, it is similar to some of the other tortellini soups I’ve made, like this Spinach Tomato and Garlic Tortellini Soup and this Tuscan Tortellini Soup, but of course this one has plenty of meat. This soup is a breeze to make and it’s a soup … It freezes well. Packed with powerhouse ingredients all bathed in a luscious broth, this kale soup is not only easy to make, but the whole family will love it. … Share options. Tomato and White Bean Soup with Sausage and Kale. Add the kale, onion, carrots, celery and rosemary and cook and stir for 5 minutes or until the onion is tender-crisp. In a soup pot, saute the garlic in olive oil until fragrant. Add sliced garlic and "fry" until golden. Our partner in public broadcasting: Heat grapeseed oil in a soup or sauce pot over medium heat. 6 ounces (about 4 cups) kale, ribs and stems removed, coarsely chopped . Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Remove about 1/2 cup of the potatoes from the soup and either mash or puree them in a blender, then sir them back into the soup along with the kale, milk, and Manchego. Add minced garlic and red pepper flakes and cook an additional 1-2 minutes. Pingback: Tuscan Tomato Bread Soup - Tuscan Tomato Bean Soup with Kale - Kitchenpedia.co Chris W. — October 30, 2019 @ 7:40 am Reply The ingredients for this beautiful soup … Stir in the beans and heat through for 5 minutes. Quick One Dish Meals, Some Cooking Required. 2 cups tomato vegetable juice … Transfer the soup to a heavy-duty blender. You won’t believe how flavorful this pot of soup is until you try it. Add onions to pot and cook until softened, about 5 minutes. You can save even more time by tackling some prep while starting to sauté the soup. Serve, sprinkling some Parmesan over each bowl. Add the water, tomato paste, oregano, potato, and salt to taste. Add garlic; cook 1 minute longer. Add potatoes, diced tomatoes, vegetable broth/stock, water, tomato paste, and tomato sauce to the pot. Add broth, crushed and diced tomatoes and bring to a boil. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Reduce to … olive oil until fragrant, about 1 minute. Bring to a simmer and cook for about 10 to 15 minutes. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender. When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring. Among other health benefits, tomatoes are a great source of vitamin C, which helps maintain a healthy immune system. Opt out or, 14-ounce can chopped tomatoes, with juice, medium Yukon gold potato (about 6 ounces), diced, A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this), pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped). This kale and tomato soup recipe is a hearty soup that brings together the rich flavors of kale and collards and the sweetness of tomatoes. And my husband is not complaining! With canned fire-roasted tomatoes, kale and red pepper flakes, this tomato carrot lentil soup is a true pantry/fridge forage kind of cozy soup that also has a warming, spicy kick. In a Dutch oven, saute onions and potatoes in oil until tender. Get recipes, tips and NYT special offers delivered straight to your inbox. Advertisement. 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