White-Bean Vegetable Soup

Makes6 servings
Prep Time10 minutes
Cook Time10 to 12 minutes (directly from the refrigerator) or 15 to 20 minutes (from thawed)

Ingredients
Directions

Ingredients

3 tbs. extra-virgin olive oil
1 large yellow onion, sliced
3 cloves garlic, minced
2 tbs. tomato paste
1 tbs. dried basil
1 tsp. dried oregano
1 tsp. red-pepper flakes
1 1/2 tsp. sea salt, plus more to taste
1/2 cup white wine
2 28-oz. cans plum tomatoes
2 15-oz. cans white kidney beans, drained and rinsed
5 cups sliced zucchini (about 2 medium)
2 cups chopped Tuscan kale

Directions

STEP 1

Preheat a large stockpot to medium heat, then add oil. Add onion and cook until softened and translucent, about five to seven minutes. Add garlic and cook until fragrant, about one minute.

STEP 2

Add tomato paste, basil, oregano, red-pepper flakes, and salt. Cook, stirring constantly, until tomato paste has darkened in color, about one to two minutes. Add wine, and allow to simmer until halved in volume, about three to four minutes.

STEP 3

Add canned tomatoes and crush with a wooden spoon. Stir in beans, zucchini, and kale. Bring to a simmer, cover, and cook until zucchini is tender but not mushy, about 10 to 15 minutes. Add more salt to taste, let cool, then transfer to an airtight container for delivery.

STEP 4

This recipe was developed to leave on a friend's doorstep. Deliver with the following instructions: Enjoy within five days. Add soup to a large stockpot, cover, and heat on the stove over medium heat for 10 to 12 minutes, stirring occasionally, until heated through. To reheat from frozen, thaw soup in the refrigerator, then place in a large stockpot. Heat on the stove over medium heat for 15 to 20 minutes, stirring occasionally, until heated through.

Nutritional information