About recipe

Tomato soup is a staple in our kitchen during the cold winter months. Among other health benefits, tomatoes are a great source of vitamin C, which helps maintain a healthy immune system. The added kale boosts the nutritional benefits of this comforting soup.

This recipe takes about 25 minutes to prepare, so its an easy weekday dinner. For a balanced meal, we recommend serving alongside a whole grain and a lean protein, such as chicken breast, fish, or tofu.

Ingredients (serves 1)

1. 1 Tablespoon olive oil
2. 1 cup diced onion (~1/2 an onion)
3. 1/2 cup diced carrot
4. 3 garlic cloves, minced
5. 1/2 teaspoon red pepper flakes
6. 4 cups chicken or vegetable broth (for vegetarian option)
7. 1 (28 ounce) can crushed tomatoes
8. 1 (14.5 ounce) can diced tomatoes
9. 10 cups chopped kale (or another leafy green such as spinach, chard, or collard greens)
10. 1/4 teaspoon dried oregano
11. 1/4 teaspoon dried basil
12. Salt and pepper to taste

Preparation

1.  In a large pot on medium heat, add 1 tablespoon olive oil, diced carrots and onions. Saute for about 5 minutes.
2. Add minced garlic and red pepper flakes and cook an additional 1-2 minutes.
3. Add broth, crushed and diced tomatoes and bring to a boil. Reduce to simmer, add dried oregano and basil, season with black pepper and let simmer for ~5 minutes.
4. Stir in chopped kale and continue to simmer for a couple minutes. season to taste with salt if needed. Serve.