It was so nice to head home to my parents house for Thanksgiving. Thanksgiving is one of my favorite holidays, it’s got all the great food of Christmas minus the pressure of gifts, so you can really focus on what matters… spending time with family. I was so caught up in everything that I only took a picture of the centerpiece. My mom picked it up at the Christmas market in Union Square in NYC when she went last week.
She gave me the centerpiece to take home for my table to make it a little more festive and seasonally appropriate. Looks pretty good if I do say so myself… now we just need some Christmas decorations for our fireplace and we’re all set for the holidays. (We’re not getting a Christmas tree this year since we’re headed home for a few weeks around Christmas, but next year we WILL have a tree)
This soup is “souper “quick to throw together in a big pot on the stove. It’s packed full of vitamins and protein and it’s pretty darn tasty… though, as Mark pointed out, the broth isn’t quite that photogenic. (Sorry for the lame pic this week, no good lighting or adjustment of shutter speed could make the broth look good, but I promise it does taste good). Anywho, after all of the overeating on Thanksgiving, this soup can set you right back on track towards healthy eating. I paired it with a grilled cheese and tomato sandwich on cheddar bread from Normal Bread, our local bakery… this bread is so good, it super cheesy tasting and it’s made with high quality ingredients, no preservatives and they slice it for you right in front of your eyes. Plus it’s always good to support local food.
Hearty Vegetable Soup
1 Tablespoons olive oil
1/2 medium onion, coarsely chopped
1 cloves garlic, minced
2 medium red potatoes, diced
3 cups veggie broth
3 cups of water (maybe a bit more)
1 teaspoon of red pepper flakes (optional)
½ teaspoon of Italian seasoning
2-14 oz cans garbanzo beans
3-4 cups of kale, chopped
1 14 oz can of diced tomatoes, include juice
2 cups of broccoli
Black pepper to taste
Heat oil in a large soup pot over medium heat. Add onion and sauté for 3-5 minutes until translucent. While they sauté, chop all the other veggies. Add in the potatoes and garlic and sauté for 3 more minutes. Then add in the stock, water, red pepper flakes, and Italian seasoning. Bring to a boil then add in beans, kale, tomatoes and broccoli. Simmer for another 15 minutes, then add black pepper to taste.