Harvest vegetable soup

• Gluten free

• Produce

  • 1 Butternut squash, small
  • 3 Carrots
  • 1 cup Celery
  • 6 cloves Garlic
  • 1 tbsp Herbes de provence
  • 4 cups Kale
  • 1 Onion, large
  • 1 4-inch sprig Rosemary
  • 1 Tomato, large

• Canned Goods

  • 6 cups Imagine no-chicken broth or reduced-sodium chicken broth

• Condiments

  • 10 dashes Tabasco sauce

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on healthyseasonalrecipes.com

Description

Directions

• 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.
• Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated, 3 to 5 minutes. 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.
• 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 rosemary sprig before serving.

Nutrition