SUPER SOUP RECIPES

Steps:

• Heat oil in a large soup pot.
• Add onions, garlic, carrots and celery and sauté until translucent (about 3 minutes).
• Add beans, tomatoes, chicken or vegetable stock, water, basil, thyme and oregano. Bring to a boil and simmer for about 10 minutes.
• Add pasta and cook until al dente (about 6 to 8 minutes).
• Add kale and cook for about 2 minutes.
• Salt and pepper to taste.
• Serving steaming hot with some garlic bread and garnished with fresh basil.

Steps:

• Finely chop the onion, carrots, and celery. Mince the garlic. Chop broccoli into 1/2-inch florets, and finely chop any broccoli stems. Set garlic and broccoli aside.
• Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, celery, and salt. Saute until vegetables are softened, 6-7 minutes.
• Add the minced garlic and mustard and stir until fragrant, about 1 minute. Sprinkle the flour over vegetables and stir to evenly coat.
• Stream the broth and milk into the pot, stirring to dissolve the flour. Season soup with the salt and pepper, then add broccoli.
• Bring the soup to a low boil, stirring occasionally. Reduce heat to low, cover, and simmer, stirring once or twice, until broccoli is just tender, about 10 minutes.
• Turn off the heat, but leave pot on the stove. Add half of the cheese in two additions, stirring after each, until completely melted.
• Mince the parsley. Ladle soup into bowls and sprinkle with parsley. Add salt and freshly ground pepper to soup if desired.