Nothing is better than this soup on a crisp fall night. Using your homegrown or farmer’s market produce makes for a flavorful, nutrient-packed dinner.
This recipe is perfect for busy weeknights–chop the vegetables, throw in some broth, and you’re done. My personal favorite part is the combination of calabrian chili peppers and lemon juice. The saltiness, acidity, spice, and brininess keeps every bite interesting.
Kale, Cabbage, and Calabrian Chili Soup
Course: Lunch, DinnerCuisine: Vegan, Vegetarian, Farm to TableDifficulty: Easy10
servings10
minutes1
hour15
minutes420
kcalThe perfect way to use up summer and fall harvests.
Ingredients
3 tbsp olive oil
1 onion, diced
2 carrots, sliced
2 stalks celery, chopped
1 summer squash, chopped
8 cloves garlic, chopped
3 tomatoes (I used slicing tomatoes), cut into eighths
1 small head cabbage, chopped
8 cups kale, chopped
2 tablespoons jarred chopped calabrian chili peppers
4 cups vegetable broth
2 cups water
2 cans cannellini beans, drained and rinsed
1 bunch fresh thyme, stripped
Lemon, basil, parmesan cheese to garnish
Directions
- Heat olive oil in a large pot or Dutch oven over medium high heat.
- Add onions and sweat for 5 minutes.
- Add celery, carrots, garlic, and summer squash, turning the heat down to medium and covering for 10 minutes.
- Add tomatoes, cabbage, kale, and calabrian peppers and cook 5 minutes more.
- Add chicken broth, water, and salt and pepper to taste. Cover and simmer for about 30 minutes.
- Smash one can of beans using a fork to form a paste. Add bean paste and the second can of whole beans, simmering 15 minutes more.
- Top with thyme and basil and lemon juice.
Recipe Video
Notes
- Feel free to adjust the amount of calabrian chili peppers. I usually add more.
- Use which ever favorite seasonal vegetables you have on hand.
