Happy February! February is National Heart Health month and of course, the love it or hate it holiday, Valentines Day. How appropriate that my first February recipe is a red one. Winning! Let me start off by saying, this soup should, no- MUST, be served with some nice crusty bread. I may have finished off an entire baguette on Friday night, so I didn’t have any. But that’s how good this soup is! It’s so good that even if you do eat all of your crusty bread in one sitting and then have none left for your soup, it will still be delicious and filling.
It’s packed with hearty veggies and cannellini beans too, for protein! It’s also a really cheap recipe to whip up if you’re trying to feed a crowd. All of the ingredients are in season and for the entire pot, it cost about 15 bucks!
I cooked mine in my crockpot for 8 hours, but you could also simmer it on a stove top in a regular pot, for less time and I think it would come out just as good. This would be good snow day food. Are you having snow wherever you are? We are having lame, half snow/half rain mixes over here. Not one snow day yet this year! My home town in New York has been getting slammed. My mom calls me weekly and gives me the snow day speech, “I just left the grocery store and I got my soup, my milk, my bread, candles, matches, are you ready Katie? Are YOU?” And still no snow days over here. What is it about bread and milk and snow storms? Does anyone drink an entire gallon of milk and eat an entire loaf of bread within a few days? Maybe it’s me and I just need to get on that level.
I finished this soup with a splash of cream and a tablespoon of butter. I think those two additions give it a really smooth finish and that extra bit of flavor that takes it from a regular old tomato soup to something a little bit more special. More butter is always better in my book. You could even add sausage or shredded chicken at the end if you’re looking for a little bit more protein.
And cheese for sprinkling, ALWAYS cheese for sprinkling.
- 2 tablespoons olive oil or coconut oil
- 1 large onion, any type, diced and sauteed
- 3 cloves of garlic, minced
- 1 cup carrots, chopped
- 2 cups kale, chopped
- 2 large russet or Yukon gold potatoes, peeled and chopped
- 1 15 oz. can of crushed tomatoes
- 1 14.5 oz. can of fire roasted tomatoes
- 2 cups veggie stock
- 1 cup water
- 1 15 oz. can of white beans, rinsed and drained
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon thyme
- 2 tablespoons of butter
- Scant ¼ cup half and half
- Saute your onions, garlic and spices. Set aside.
- Chop all of your veggies and place in the crock pot or regular pot.
- Add tomatoes, stock, water and beans. Mix well.
- Add onion, garlic, spice mixture. Mix well again and cook on low for 8 hours in crockpot (or two hours if using a regular stove top and pot)
- When soup is done, stir in butter and cream and remove from heat.
- Serve with crusty bread and Parmesan cheese for sprinkling!