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Harvest Bounty - Kale and white bean soup

It's that time of the year again. Farm share...flooding in Kale and Collard greens and Zucchini. After a few weeks of losing the battle and throwing away produce, I decided I won't give up. So last evening, I started fighting the fridge overload like a warrior princess, and grilled up a whole bunch of veggies, made a big Chinese stir fry, Pay bhaji and a big pot of soup. I feel like I might have conquered the veggie army for 3-4 days. Here's the soup recipe. It's inspired from many online recipes..and this is my version:

In a big pot, heat some olive oil. Add a cup of diced (not too small) red onion, a cup of diced carrots (also keep it chunky) and stir. After the onion softens a bit, add half cup each of diced red and green peppers. Saute everything for a few more minutes. Add one big clove of finely chopped garlic, a big block of finely chopped ginger, and finely chopped rosemery, thyme and oregano (remember, it's farm share season, but don't over do the herbs..I tend to do that a lot) and saute for a few more seconds. At this point, add a bunch of ribboned Kale and saute till the Kale wilts. Now add finely chopped carrot tops (you read that right), and
a big fresh tomato (chop it big). Saute some more. Now add 1 can of rinsed canellini beans (I used progresso brand), a big pinch of ref chilli flakes, some freshly ground black pepper and about 3/4 pack of low sodium vegetable broth (I buy it in a tetra pack).  Cover and let it simmer for about 20 mins or so.


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