Flavorful Vegetable Soup

I am all about getting the most flavor out of veggies as possible so when I read The Modern Nonna's recipe for her vegetable broth pastina soup,  I knew I had to try boiling and blending my vegetables to create some depth in my broths. This  hearty vegetable soup I posted will be a go to for me this fall. It is a soup that you can easily change up the vegetables, substitute different beans, add pasta or serve over rice for a filling meal!

Bonus, all the ingredients are good for you! This recipe includes 10 different plants— all so good for your gut microbiome!

Here's what you need:

 For Hearty Broth: (You will need a large pot)

• 3 32 oz containers of organic vegetable broth 
• 1 large whole peeled onion
• 3 celery stalks
• 2 carrots
• 4 whole peeled garlic cloves
• sea salt (1 and half teaspoons)

Soup starter : ( You will need a large separate pan to saute, prepare veggies and cook the soup--I use a 5 qt braiser type pan by LeCruset).

• small zucchini (diced)
• large carrot (diced)
• small onion (diced)
• 2 garlic cloves  (minced)
• olive oil
• cannelli beans
• 15 oz can of diced tomatoes
• 5- 8 kale leaves (I used dinosaur kale)
• lemon juice
• dried thyme
• sea salt

Directions:

Hearty Broth:

1. Fill a large pot with 3 containers of organic vegetable broth (if you want you could use chicken broth or beef broth--a bone broth will really increase your protein!). Also, add the large peeled onion, celery stalks,  whole carrots and whole peeled garlic cloves. Season with 1 1/2 tsp of salt.

2. Bring the broth and whole vegetables up to a boil, then simmer on medium low with lid ajar for 45 mins.

3. After 45 mins are up, place the vegetables in a blender.  Let them cool 10 mins or so. Then blend them up with a 1/4 cup of the liquid they boiled in.  Set aside for later.

Soup starter:

1.  In a large deep pan or soup pot, saute small onion, carrot, zucchini and garlic in 1 tablespoon olive oil until translucent (about 5 mins).

2. Season vegetables with salt and 2 tsp of dried thyme and stir for a min.  

3. Add rinsed cannelli beans and can of diced tomatoes, stir.

4. Pour in blended vegetables and left over vegetable stock that they boiled in (hearty broth).

5.  Squeeze the juice from half a lemon in the soup. Bring to a boil then simmer with lid ajar for 20 mins. 

6. Finally add cut up kale to low simmering soup. Kale should soften after a minute or two.  Taste, --add salt if needed!

7. Ready to serve, refrigerate or freeze for later.

Enjoy!