Creamy Sun-Dried Tomato Tuscan Soup
Toasted Ciabatta with Herb Oil
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Ingredients
- 1 onion, chopped
- 3 Tbsp olive oil
- 5 cloves garlic, minced
- ½ cup dry white wine
- 6 cups vegetable broth
- 1 lb Yukon Gold potatoes, cubed
- 1 (16.2-oz) pkg frozen veggie crumbles
- 3 cups chopped Lacinato (flat-leaf) kale
- 1 (8-oz) jar sun-dried tomatoes in oil, drained
- ½ tsp salt
- ½ tsp crushed red pepper
- 1 cup heavy cream
Instructions
- Sauté onion in hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Add garlic; cook 1 minute.
- Stir in wine; simmer 2 to 5 minutes or until liquid is reduced by half. Add broth and potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender.
- Reduce heat to medium; Add crumbles, kale, tomatoes, salt, and red pepper; simmer 4 to 6 minutes or until thoroughly heated. Stir in cream before serving.
Side Dish Ingredients
- 1 loaf ciabatta bread, sliced
- 3 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp Italian seasoning
Side Dish Instructions
- Preheat broiler. Arrange bread on a baking sheet. Broil 2 to 4 minutes or until toasted.
- Whisk together oil, vinegar, and seasoning in a small bowl. Serve bread with oil mixture.
Vegetarian Meal Plan
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