Harvest Vegetable Soup Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1 large diced onion

  • 1/2 teaspoon salt

  • 6 cloves finely chopped garlic

  • 3 carrots, diced

  • 1 cup diced celery

  • 1/2 cup dry white wine

  • 6 cups Chicken Broth (reduced sodium)

  • 10 dashes of Tabasco sauce, or to taste

  • 1 4-inch sprig rosemary

  • 1 small butternut squash, peeled and cubed (about 1 1/2 pounds or 4 1/2 cups)

  • 4 cups finely chopped kale leaves (no stems)

  • 1 large tomato, diced (about 1 large) peeled and seeded if desired

Instructions

  1. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown and sizzle, 5 to 8 minutes.

  2. Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated, 3 to 5 minutes.

  3. Add broth, Tabasco sauce and rosemary and bring to a boil. Add squash, and return to a simmer. Reduce heat to medium-low or to maintain a simmer, and cook until the squash is tender, but not falling apart, about 12 minutes.

  4. Add kale and tomatoes and stir until the kale is wilted into the soup. Cook until the kale is tender, 4 to 5 minutes longer. Remove the rosemary sprig before serving.

Jaime Hann