italian vegetable soup

italian vegetable soup

Contents of your meal kit:

red pepper flakes
soup base
lacinato kale
white beans
parmesan blend

Equipment needed: saucepan with lid

Finishing steps:

  1. Dice the potato into small chunks. Chop garlic.
  2. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add mirepoix, garlic, and a pinch of red pepper flakes to taste.   Season with a little salt & pepper and cook, stirring occasionally, 3-4 minutes. Add soup base and sauté another minute. Add water (see note) and diced potato. Bring to a boil, then reduce heat to a simmer. Add kale, cover, and allow to simmer for 10 minutes, stirring occasionally.
  3. Meanwhile, chiffonade basil by picking the leaves off the stem and stacking them. Roll them lengthwise into a cigar shape, and then thinly slice crosswise to make long slivers of basil. Rinse and drain the beans.
  4. When soup has simmered for 10 minutes, add the white beans, cover and allow to simmer an additional 5 minutes.
  5. Stir in the basil, divide between bowls, sprinkle with parmesan blend, and enjoy!

Notes: When recipe calls for water add the following amounts: 2.5 cups for 2 portions, 5 cups for 4 portions, and 7.5 cups for 6 portions.