Mirepoix & Tuscan Kale SOup
Makes four ½ cup servings
Ingredients (Mirepoix)
½ cup medium yellow onion
¼ carrot
¼ cup celery (about two stalks)
1 tablespoon of butter
4 cups low sodium vegetable or chicken stock
Ingredients (Tuscan White Bean and Kale Soup)
1 cup potatoes, skinned and cubed
1 Teaspoon Rosemary
1 Teaspoon Thyme
1 can of white cannellini beans
1 cup of kale, chopped roughly
Instructions
Clean vegetables
Chop carrot, onion and celery into approximately ½ inch pieces
Warm butter until it mets, then add the vegetables and cook until just tender
Add stock and potatoes and then heat until boiling
Reduce to a simmer
Add the cannellini beans and the kale
Keep the soup simmering until potatoes are tender
Serve hot
Mirepoix (pronunciation: meer-PWAH) is a traditional french aromatic flavor base made by lightly cooking onions, celery, and carrots. It can be used as a base for all kinds of sautes, roasts or soups. For this recipe we suggest a Tuscan White Bean and Kale soup.
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.