Tuesday, December 10, 2013

Tuscan Kale and Celeriac Soup

Adapted from Womenio.com

INGREDIENTS:
  • 1 tablespoon oil
  • 1 large onion, diced
  • 4 carrots, diced
  • 1 large celeriac, peeled and diced
  • 2 russet potatoes, unpeeled and diced
  • 2 cups tomatoes, peeled and chopped
  • 8 cups water
  • 2 vegetable bouillon cubes
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 bunch kale, ribs removed and chopped
  • 3 cups cooked pinto beans
METHOD:
  • Saute onions, carrots and celeriac in oil for 5-10 minutes
  • Add potatoes, tomatoes, water, bouillon, oregano and basil
  • Cover, bring to a boil, lower heat and simmer about 15 minutes until vegetables are almost tender
  • Add kale and simmer 5-10 minutes more until kale is tender
  • Stir in beans