Italian Wedding Soup

 by Stacey Amagrande

1 large brown or white onion, diced small
3 carrots, peeled and diced small
3 stalks celery, diced small
1 red bell pepper, diced small
2 small red potatoes, 2 small white potatoes, scrubbed clean and diced small
1 bunch kale or other hearty dark green, chopped small
4 cloves fresh garlic, minced
1 cup diced tomatoes, fresh if you can find good ones
1 cup brown rice
1 can cannellini beans, drained
4 cups (one box) vegetable or chicken stock
2 cups water
4 tablespoons tomato paste
2 bay leaves
1 teaspoon each dry basil, thyme and oregano.1 tablespoon of each if using fresh
4 tablespoon extra virgin olive oil (EVOO)

Heat a large pot over medium high heat, and add the uncooked rice into the dry pot, toast the rice for about 6 minutes to release the full flavor. Add the EVOO, onion, carrot, celery, bell pepper, and potatoes. Season with some salt and pepper; and stir occasionally for 8 minutes. Add the kale, garlic, tomatoes, tomato paste and dry or fresh herbs. Stir and cook 5 minutes. Add the stock, water, beans and bay leaves and bring to a rapid boil. Turn down heat to simmer, cover and cook 35 minutes. The soup is best served hot and makes great left overs, the flavors intensify after a day or two in the fridge. Shred some fresh Parmesan cheese over the top and serve with crusty bread! Delicious! Enjoy!!


If you do not finish this soup within a week you can freeze the rest.