Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chopped kale
- 1 can diced tomatoes (14.5 ounces)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic and sauté until onion is translucent.
3. Add chopped kale and sauté until wilted.
4. Add diced tomatoes, vegetable broth, dried basil, and dried oregano.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Use an immersion blender to blend the soup until smooth (optional).
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 95
Fat: 3g
Carbohydrates: 16g
Protein: 4g
Fiber: 4g
Sodium: 900mg
Substitutions for ingredients:
- You can use spinach instead of kale.
- You can use chicken broth instead of vegetable broth.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add cooked pasta or rice for a more filling soup.
Tips and tricks:
- Use an immersion blender to blend the soup until smooth for a creamier texture.
- Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle chopped parsley or grated Parmesan cheese on top.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tometto and kale soup is a classic Italian soup that has been enjoyed for generations.
Flavor profiles:
This soup is savory and slightly tangy from the tomatoes, with a hint of sweetness from the onions and garlic.
Serving suggestions:
Serve as a light lunch or dinner.
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Taste: Savory, Tangy, Herby, Earthy, Comforting