It’s a little bit painful–I try to hold off as late into the fall as possible–but it’s time to crack into the tomatoes and make some soup!
My friend Amy sent me a link to this recipe a few years ago and I’ve adapted it into one of my favorites. This is a vegetarian recipe that I tried to…omni-ize? meat-i-fy?…by adding spicy sausage, but it’s much better without the meat.
Tomato, white bean and kale soup
Adapted from azcentral
2 tablespoons olive oil
2-4 cloves minced garlic
16 oz pureed tomatoes or 32 oz tomato juice
2 cups (or one 14 oz can) cooked white beans
1 teaspoon dried oregano
3 cups vegetable stock (less if using juice)
2 tablespoons chopped basil or prepared pesto
3-4 cups chopped kale
salt and pepper to taste
Saute the garlic in the oil, and then add all the ingredients except the kale. Bring to a simmer and cook for 10-15 minutes; then add kale and cook until tender.
Eat with bread!