When you join a CSA and have a few lazy days in the kitchen you end up being overwhelmed with vegetables. My fridge is busting at the seams with fresh produce and I needed to find a tasty a way to use some up. The first thing that came to mind..... SOUP!
What's better then a big bowl of vegetable soup? Especially as the nights are getting cooler and the fall weather is moving in. It's perfect soup season. 🙂
Anyway... I decided to use the leeks and kale that I got in this weeks share as the inspiration for the soup. I have to be honest, this is my first time using leeks. They just aren't something I gravitate towards in the produce aisle. I'm not sure why I was intimidated. They were super easy to use and added a different dimension to the soup. More mild than an onion yet very tasty. I hope to experiment more with them in the future.
As for the family and this one. Well, the husband wasn't around when I made it but he's not a big soup fan anyway. If it isn't Chicken Noodle he generally doesn't want anything to do with it. However the little guy DID try it. Proof...
Aaaaand.... He LIKED IT! Until he hit a piece of celery. He then declared his hatred of celery and refused to finish the bowl.
Ahhhh kids. Gotta love them. 😉 In his defense celery is the ONLY vegetable he has consistently NOT liked since about the age of 2.
Here's how I made my new favorite soup. 🙂
Ingredients
- 1 tablespoon olive oil (14g)
- 2 leeks chopped (the base and about half way up the green until it gets tough)
- 6 cloves of garlic minced
- 1 bunch of celery chopped (I used mine from the farm which is a lot smaller and more flavorful then store bought, I'm estimating about 5 stalks with leaves or a package of hearts as a close substitute)
- 2-3 cups of carrots chopped (around 300g)
- About 1 cup of green or wax beans cut in chunks (I used half and half around 180g)
- 1 15oz can of Great Northern Beans (White Beans) drained and rinsed
- 4-5 sprigs of fresh Rosemary, stems removed and chopped (could use dried about ¼ teaspoon or more to taste)
- About 7 cups of your favorite vegetable or chicken broth or stock (I used 4 cans of low sodium chicken)
- About 1 lb fresh kale, stems removed and chopped.
Instructions
Heat the oil in a large stock post over medium heat. Add the leeks and garlic. Sauté until just soft. Add the celery, carrots, and green beans, Stir to combine everything. Add the white beans and rosemary. Stir and continue to cook for a few minutes.
Add the broth and raise the temp to high to bring to just boiling. Cover and lower to a simmer for about 30 minute until the carrots soften. Stir in the chopped kale and cook for just a minute or two to soften or longer if desired. I like mine to still have some bite. 🙂
I'm estimating the final soup to be about 14 cups but who only has a cup of soup at home? I know I don't. I want a big ol' bowl! So I'm doing the nutritional info based on 7 - 2 cup servings. I wouldn't be surprised if you even got more but I'd rather be conservative with the nutritional information. As for WWP I'd probably round down to 2 as the soup is mostly veggies but the nutritional info has it coming out to 3 point for 2 cups. Use your best judgment.
📖 Recipe
Fresh From the Farm Vegetable Soup with Leeks and Kale
Ingredients
- 1 tablespoon olive oil 14g
- 2 leeks chopped the base and about half way up the green until it gets tough
- 6 cloves of garlic minced
- 1 bunch of celery chopped I used mine from the farm which is a lot smaller and more flavorful then store bought, I'm estimating about 5 stalks with leaves or a package of hearts as a close substitute
- 2-3 cups of carrots chopped around 300g
- About 1 cup of green or wax beans cut in chunks I used half and half around 180g
- 1 15 oz can of Great Northern Beans White Beans drained and rinsed
- 4-5 sprigs of fresh Rosemary stems removed and chopped (could use dried about ¼ teaspoon or more to taste)
- About 7 cups of your favorite vegetable or chicken broth or stock I used 4 cans of low sodium chicken
- About 1 lb fresh kale stems removed and chopped.
Instructions
- Heat the oil in a large stock post over medium heat. Add the leeks and garlic. Sauté until just soft.1 tablespoon olive oil, 2 leeks chopped, 6 cloves of garlic minced
- Add the celery, carrots, and green beans, Stir to combine everything. Add the white beans and rosemary. Stir and continue to cook for a few minutes.1 bunch of celery chopped, 2-3 cups of carrots chopped, About 1 cup of green or wax beans cut in chunks, 1 15 oz can of Great Northern Beans, 4-5 sprigs of fresh Rosemary
- Add the broth and raise the temp to high to bring to just boiling. Cover and lower to a simmer for about 30 minute until the carrots soften.About 7 cups of your favorite vegetable or chicken broth or stock
- Stir in the chopped kale and cook for just a minute or two to soften or longer if desired. I like mine to still have some bite.About 1 lb fresh kale
roni
Glad you liked it Kate. Funny about the broth/stock thing. I talk about that a little here... https://greenlitebites.com/2007/11/25/turkey-stock-broth-soup-whatever/
kate
thank you for this! i had way too many leeks and was searching far and wide for a good vegetarian soup recipe and yours looked the quickest and easiest for me (novice cook here.) except i accidentally used vegetable broth instead of stock (still good though.) not sure if there is a difference? 😉
roni
Thanks ALH! Glad you took it and made it your own. I do like the kale a little on the raw-er side.. but I can see others wanting a softer leaf. I was surprised out good this came out. It was a nice combo of veggies for me.
ALH
Great recipe, Roni. I modified it somewhat, leaving out the green beans and white beans and replacing with diced chicken breast instead. Delicious! I made a double batch to freeze some extra for later. I put it in wide-mouth quart sized Ball jars - perfect size for defrosting and reheating later on.
Kale is such a great veggie with a high nutrient profile, but the taste can be too strong for some people. The sweetness of carrots and celery and the savory chicken broth do a great job of masking the bitterness that kale has. Anyone who likes their greens a bit softer merely has to simmer for a few extra minutes, or pre-cook the kale in salted boiling water for 4-5 minutes before adding it to the finished soup.
Great job.
Michelle @ Turning Over a New Leaf
I love leeks and kale!
And I don't blame him for hating celery. I like mine cooked in soups and dressings and whatnot, but I can't stand the stuff raw. And when it's cooked, it has to be chopped up REALLY small! Almost microscopically!
CindMoore
re: Kale
I just started using kale last year when it was so prolific at the farmers market. My 2 favorites are stewed in stock with bacon, potatoes and onions, or in place of spinach in palak paneer (indian creamed spinach with cubes of sauteed cheese).
Andi
I'm doing my nut in, looking for kale at the moment!! It's Halloweeny weather here; so, it should be in abundance in the shops!! Now I'm even more inspired to find some kale...just love your ideas!
Krista S.
Oooh, I wanna come over and have a bowl! That looks so delicious. I've got homemade chicken stock cooling on the stove right now, so we're having chicken-veg-noodle tomorrow with homemade rosemary peasant bread. Bring on fall!
roni
And the Olive oil. 🙂
Charity
Wow, take out the Northern beans and I think you've got a zero-point soup! Nice!