Kitchen Sink Vegetable Soup with Garlic Bread

Ingredients

• 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
For garlic bread
• 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

Instructions

1. Preheat oven to 425 degrees.
2. Heat olive oil over medium heat in a large stock pot or dutch oven.
3. Add onions, carrot, and celery to pot.
4. Cook until onions begin to brown around the edges.
5. Stir garlic and salt into vegetables and cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
6. Add potatoes, vegetable broth, basil and oregano to pot.
7. Cover pot, raise heat to high, and bring soup to a boil.
8. Reduce heat to a simmer and cook until potatoes are just starting to get tender, about 5 minutes.
9. Add corn, beans, tomatoes, and kale to pot.
10. Return soup to a boil and then reduce heat to a simmer.
11. Simmer until vegetables are tender, about 10 minutes.
12. Stir parsley into soup and season to taste with salt and pepper. Serve hot.
For garlic bread:
13. Mix Parmesan cheese, butter, garlic, salt, and pepper in a small bowl.
14. Cut bread in half.
15. Spread eat half with garlic butter mixture and then place bread on a baking sheet.
16. Bake in preheated oven for 10 minutes or until butter is melted and bread is toasted around the edges.
17. Cut each half into 4 to 6 slices and serve with soup. Enjoy!

Notes