1/2 cup red or white onion, diced
1/2 celery, diced
1/2 carrots, peeled + diced5 cloves of garlic, sliced
1 tbsp of red pepper flakes
1/2 cup of potatoes, peeled + diced
1/2 cup of zucchini, cubed
1 can of white beans, drained (i used large lima here)
1 bunch of kale or collard greens, de-stemmed and chopped
6 cups of vegetable broth
flaky saltblack pepper
extra virgin olive oil
begin by sautéing in a heavy bottomed pan over medium heat, the onions, garlic, celery, red pepper flakes and carrots until softened. this should take 5-7 minutes. season with salt and pepper to taste.
next add in the potatoes and vegetable broth and let everything simmer over low to medium heat for 30 minutes, or until the veggies are softened and the potato is breaking down a little.
take off the heat, and blend half the soup (ideally with an immersion blender, as you can do it right there in the pot)
put the pot back on the heat over low, and add the zucchini and bean continue to cook over a gentle heat until the zucchini is softened.
lastly add in the kale to wilt into the soup. this should take about 5-7 minutes.
serve in your favorite bowl with more flaky salt, loads of black pep on the big grind, a good glug of olive oil and some toasted sourdough with lashings of butter.