Autumn Vegetable Soup by Liz Rueven

Serves 10-12
Prep time: 1 hour

This veggie soup is a quickie to make, dairy-free and vegan, and takes advantage of late fall’s sweet greens. The addition of your favorite beans makes this a filling entree on a cool evening. Like most soups, this one is better if made in advance. Be sure to pick up a hearty loaf of freshly baked whole grain bread to enjoy with this bowl of health!

Ingredients:
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 medium red onions, chopped
• 4 celery ribs, halved lengthwise and chopped
• 3 medium carrots, halved lengthwise and chopped
• 3 fat garlic cloves, finely chopped
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 28-oz. can whole tomatoes, drained and juice discarded
• 4 cups low sodium vegetable broth
• 4 cups water
• 6 cups coarsely chopped Savoy cabbage
• 6 cups coarsely chopped escarole
• 1 15-oz. can white beans, rinsed and drained

Directions:
1. Cook onions, celery, carrots, and garlic with 1 teaspoon salt and ½ teaspoon freshly ground black pepper in olive oil in a wide 6-quart heavy pot over medium heat, stirring occasionally until softened, 10 to 12 minutes.
2. Push vegetables to one side of pot. Add tomato paste and cook, stirring constantly, until it starts to caramelize, 1 to 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes.
3. Stir in tomatoes, breaking them up with a spoon, then add water and broth and bring to a simmer. Stir in cabbage and escarole and simmer, covered, until greens are tender, 30 to 40 minutes.
4. Stir in beans and season soup with salt and pepper to taste.
5. Serve drizzled with some olive oil on top, some grated parmesan, too, if you’re ok with dairy.

Liz Rueven
www.kosherlikeme.com

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