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| Fall Vegetable Soup |
I’ve started to think about how our lives are going to change when Baby McLaury makes his or her debut in three (!!!) months and I know that cooking is one area that’s going to need some adjustments. It’s not unusual for me to spend an entire weekend cooped up in my kitchen, knocking out more than half a dozen recipes and washing quadruple the amount of dishes, only to then gear up for cooking three or four weeknights. I have a feeling our eating is going to get a lot simpler and quicker, at least for awhile.
Thankfully I’m already pretty good about planning our meals and making efficient use of my time. And thankfully, we love leftovers! Meals like this soup, paired with a simple sandwich, are probably going to be even more of the norm for us. I’m okay with that—this soup was healthy, satisfying, and easy to make ahead of time. If reheating leftovers thrilled me this time around, I envision I’ll only be all the more thrilled when it allows me more time with my new baby come February!
(For the record, yes this soup is unashamedly green and might scream too healthy for some of you…I promise you can’t taste all of the greens in there. It reminded me more of a broccoli potato soup than anything else, and you can easily throw in plenty of extra cheese!)
-1 onion, diced
-2 cloves garlic
-2 tbsp butter
-4-5 small red potatoes, diced
-4 cups broccoli florets, chopped
-4 medium carrots, chopped
-4 cups chicken broth
-1 can (15 oz) white beans
-3 cups kale
-salt & pepper, to taste
Directions:
1. Melt butter in a large pot. Add onion and garlic and saute for 5 minutes. Add potatoes, broccoli, carrots, and the chicken broth and simmer until vegetables are tender.
2. Add the beans and the greens and simmer until the greens are soft. Season with salt and pepper to taste. Puree in a blender or with an immersion blender.
