RecipeShare: Everyday vegetable soup
Recipe from Veronica Villalobos-Andrew, author of the food blog V in Minneapolis.
Serves 6 people
Your gift of $15 buys a family in need groceries to make a healthy meal.
Ingredients
- 1 Tbsp. Olive oil
- 1 Medium onion diced
- 3 Garlic cloves finely chopped
- 2 Carrots diced
- 2 Celery ribs diced with leaves
- 1 Tbsp tomato paste
- 1/2 Tbsp anchovy paste (optional)
- 1 Carton or can of crushed or diced tomatoes
- 4 Cups chicken stock (low sodium)
- 2 Cups of water
- 1 Cup of chopped kale
- 1 Bunch of parsley chopped (stems and all)
- 1 Can of organic garbanzo beans drained and rinsed (I also like to use Cannellini beans)
- Salt and pepper to taste
Directions
Heat oil in a dutch oven or pot over med-high heat. Add onions and salt, cook for 2 minutes, then add garlic for 30 seconds. Add carrots, celery, tomato paste, a pinch of salt, pepper, and anchovy paste (if using) and saute for 4 minutes. Add chicken stock, water, kale, and parsley and simmer for 30 minutes. Give it a taste, add more salt, pepper, or whatever it might need and now you have soup.
About the recipe author
Veronica Villalobos-Andrew is a lover of food, farmers markets, and craft beer. You can read her musings at VinMinneapolis.com, a lifestyle blog.
Salvation Army food fact
Every Friday at our food shelves in St. Paul, hundreds of people come for fresh fruits, veggies, bread, pantry staples like rice and more. The items are donated by local grocers and distributed to anyone in need until they are gone.