Page 31 - JSSI Holiday Cookbook

Soups, Stews, Salads and Sauces

Italian Garden Veggie SoupItalian Garden Veggie SoupItalian Garden Veggie SoupItalian Garden Veggie Soup
Anna Metzger
2 tsp Olive Oil2 tsp Olive Oil2 tsp Olive Oil2 tsp Olive Oil
2 yellow onions2 yellow onions2 yellow onions2 yellow onions
12 oz carrots (about 4 good sized ones)12 oz carrots (about 4 good sized ones)12 oz carrots (about 4 good sized ones)12 oz carrots (about 4 good sized ones)
5 cloves garlic5 cloves garlic5 cloves garlic5 cloves garlic
8 oz kale8 oz kale8 oz kale8 oz kale
2 TBSP Italian Seasoning2 TBSP Italian Seasoning2 TBSP Italian Seasoning2 TBSP Italian Seasoning
27.5 oz can of diced tomatoes27.5 oz can of diced tomatoes27.5 oz can of diced tomatoes27.5 oz can of diced tomatoes
6 cups broth6 cups broth6 cups broth6 cups broth
1½ cup Israeli Couscous1½ cup Israeli Couscous1½ cup Israeli Couscous1½ cup Israeli Couscous
1 tsp chili flakes, if desired1 tsp chili flakes, if desired1 tsp chili flakes, if desired1 tsp chili flakes, if desired
SaltSaltSaltSalt
PepperPepperPepperPepper
Shredded Parmesan Cheese, if desiredShredded Parmesan Cheese, if desiredShredded Parmesan Cheese, if desiredShredded Parmesan Cheese, if desired

1. PREP
­ Wash and dry all produce
­ Halve, peel and dice onion
­ Peel, trim and cut carrots into 1/4 inch thick rounds
­ Peel and mince or grate garlic
bite
size pieces

2. COOK VEGGIES
­ Heat a large drizzle of olive oil in a large pot over medium­high
heat
­ Add onion and carrots; season with salt and pepper
­ Cook stirring occasionally, until veggies are lightly browned and
slightly softened, 4­6 minutes

3. START SOUP
­ Stir Italian Seasoning and garlic into pot with veggies
­ Cook until fragrant, about 30 seconds
­ Add diced tomatoes, broth and a big pinch of salt
are
softened, 5­7 minutes

4. FINISH SOUP
­ Once carrots are just softened, stir in couscous and kale
­ Cook until couscous is tender and kale has wilted, 8­10 minutes
­ Taste and season with salt and pepper if needed

5. SERVE

- 31 -