Winter Vegetable Soup

By dashy_65

Ingredients

• 1 c. water
• 1 T. olive oil
• 4 c. chopped onion
• 2 c. chopped leek (about 2 medium)
• 1 t. dried whole thyme
• 1 t. dried whole rosemary, crushed
• 2 cloves garlic, minced
• 6 (10 1/2 oz) cans low sodium chicken broth
• 2 (14 1/2 oz) cans no salt added whole tomatoes, undrained and chopped
• 1 (6 oz) tomato paste
• 4 c. cubed unpeeled round red potato (about 1 1/4lb)
• 1 c. coarsely chopped carrot
• 1 c. coarsely chopped celery
• 1 c. cubed turnip (1/2 inch)
• 1 1/2 t. salt
• 1/2 t. pepper
• 2 c. tightly packed shredded fresh kale
• 2 cloves garlic, peeled
• 1/2 c. coarsely chopped fresh parsley
• 1/2 c. coarsely chopped green onions
• 1/2 c. (2 oz) shredded reduced sodium and fat swiss cheese
• 1/4 c. tomato paste

Details

Servings 17

Preparation

Step 1

Heat water and oil in Dutch oven . Add onion and leek; cover and cook 15 minutes or until tender. Add thyme, rosemary and garlic; saute 2 minutes. Add broth and next 2 ingredients; bring to a boil. Reduce heat, and simmer, uncovered 10 minutes. Add potato and next 5 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered for 45 minutes. Stir in kale; cook 1 minute. Set aside.

Position knife blade in food processor. With processor running, drop 2 cloves garlic through chute, and process until minced. Add parsley and next 3 ingredients; process until almost smooth, scraping sides of bowl once. Stir parsley mixture into soup.

174 cal, 3.8g fat, 30g carb, 4.3g fiber, 443 mg sodium