I was about to run out the door yesterday, when I stopped to check the weather. It was in the 50’s so I grabbed my jacket and headed out.
Fall weather is finally here, and I’m so happy about it! I love this time of year, when a light jacket and sweater are just enough to keep me warm. There’s nothing better than spending these days outside, kicking my boots through colorful leaves (still waiting on those), and enjoying the crisp, sunny weather.
I love returning home after a long day, cheeks rosy from the cold, to a hot bowl of this Kitchen Sink Vegetable Soup, and of course, some hot, crusty Garlic Bread makes it even better!
This soup is simple to make and chock full of healthy vegetables. It’s a great way to use up odds and ends, so feel free to make substitutions; cabbage, roots vegetables, leftover frozen veggies, or fall squash – butternut would be delicious – will all work.
If I’m being honest, the best part of this meal is the garlic bread. This is my favorite way to make it. It’s crunchy, buttery, and full of garlicky deliciousness! You probably don’t want to serve this bread on a first date, so see my note following the recipe if you want to tone down the garlic.
This Kitchen Sink Vegetable Soup with Garlic Bread will warm you up this fall and beyond (I won’t mention the “w” word quite yet!).
- 2 tsp. olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 2 cloves garlic, minced or crushed
- 1/2 tsp. salt
- 3 medium red potatoes, chopped
- 8 cups vegetable broth
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 large cob corn, husked and kernels removed
- 1 (15 oz.) can white beans, drained and rinsed
- 2 medium tomatoes, chopped
- 1 bunch kale, leaves removed from stem and chopped
- 1 small handful flat leaf parsley, leaves removed and finely chopped
- Salt and pepper, to taste
- 1/4 cup shredded Parmesan cheese
- 4 tbsp. butter, at room temperature
- 3 cloves garlic, crushed or minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 lb. loaf crusty bread
- Preheat oven to 425 degrees.
- Heat olive oil over medium heat in a large stock pot or dutch oven.
- Add onions, carrot, and celery to pot.
- Cook until onions begin to brown around the edges.
- Stir garlic and salt into vegetables and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Add potatoes, vegetable broth, basil and oregano to pot.
- Cover pot, raise heat to high, and bring soup to a boil.
- Reduce heat to a simmer and cook until potatoes are just starting to get tender, about 5 minutes.
- Add corn, beans, tomatoes, and kale to pot.
- Return soup to a boil and then reduce heat to a simmer.
- Simmer until vegetables are tender, about 10 minutes.
- Stir parsley into soup and season to taste with salt and pepper. Serve hot.
- Mix Parmesan cheese, butter, garlic, salt, and pepper in a small bowl.
- Cut bread in half.
- Spread eat half with garlic butter mixture and then place bread on a baking sheet.
- Bake in preheated oven for 10 minutes or until butter is melted and bread is toasted around the edges.
- Cut each half into 4 to 6 slices and serve with soup. Enjoy!
- The garlic bread is very garlicky! If you'd like a slightly less intense garlic flavor, heat a small pan over medium heat. Add 3 whole garlic cloves with peel still on. Cook until cloves develop brown spots, stirring frequently. Remove from heat and allow to cool. Peel cloves and mince. Use in place of minced/pressed garlic.