Comfort in a Bowl

Comfort in a Bowl
Serves 6

This soup is the gift that keeps on giving. It uses all those leftover veggies in your fridge while packing an immune boosting punch. It is a delight to your taste buds and a blanket for your soul. Don’t worry if you don’t have all the ingredients. The ones marked with stars are the are essential; the others are optional, but, for maximum immune boosting power, try to make sure you have a variety of colors represented in the pot. Serve with blue chips, crusty bread or crackers, if you like.

1 tablespoon olive oil*
1 medium onion, chopped*
1 bunch kale and/or collard greens, stems removed, finely chopped*
2 celery ribs, chopped
1 tablespoon dried basil*
1-1/2 teaspoons dried parsley flakes*
1 teaspoon dried oregano*
½ teaspoon salt*
½ teaspoon pepper*
¼ cup lemon juice*
2 garlic cloves, minced*
1 large potato, peeled and diced
2 large carrots, diced
1 medium sweet potato or ½ cup butternut squash, peeled and diced*
1 small red or yellow or orange bell pepper, diced
2 cans (14-1/2 ounces) diced tomatoes, undrained*
32 oz carton of vegetable broth*
½ cup frozen green peas
1 can (16 ounces) kidney beans or 1 can (15 ounces) chickpeas, drained and rinsed*
1 medium zucchini, diced into quarter inch pieces*
½ cup sliced mushrooms (any variety)
½ teaspoon red pepper flakes
½ cup fresh cilantro or parsley or basil, stems removed, chopped
2 cups whole wheat elbow macaroni or Israeli cous cous, cooked with a pinch of salt*
6 teaspoons grated Parmesan cheese

Directions

In a large pot, heat oil over medium. Add onion, kale, basil, parsley flakes, oregano, salt and pepper. Add any of these optional ingredients now, if using: celery. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes. Add lemon juice, garlic, sweet potato or butternut squash. Add any of these optional ingredients now, if using: white potato, carrots and bell pepper. Simmer, stirring occasionally for 5 minutes. Add tomatoes and vegetable broth; cover pot and bring to a boil. Then reduce heat to a simmer and cook for 10 minutes.

Add beans and water as needed. Add any of these optional ingredients now, if using: peas, zucchini, mushrooms and red pepper flakes. Cook on low heat, stirring occasionally, until all the vegetables are tender, about 10 minutes. Add cilantro, parsley or basil, if using. Season with salt and pepper; to taste. Stir to blend all flavors.

Serve each bowl with a ¼- ½ cup cooked pasta (elbow macaroni or cous cous), sprinkled with Parmesan, if using.