Recently for my book club my friend made this delicious soup.
The group that I started, where I always somehow forget to read the book, but somehow they still relatively like me, yes, that group.
I decided to try and take the recipe she used and combine it with another one of my favorites – egg drop soup. I’m happy to report that this strange combo was a good fit. Let’s just say – I made it on Saturday and I think the whole pot was gone by Monday.
It was the perfect treat for our one and only snowy day so far this winter.
What You’ll Need:
1 Diced Sweet Onion
1 Diced Green Summer Squash
1 Diced Yellow Summer Squash
2 Diced Garlic Cloves
1 Diced Carrot
1 Bunch of Kale – Roughly Chopped
1 Can Cannellini White Kidney Beans (drained & rinsed)
1 Can Diced Tomatoes (do not drain)
1 Cup Noodles (I used Cellentani but any noodle is fine)
8 Cups Water
8 Tsp. Chicken Granules
3 Eggs (uncooked; scrambled)
1 Block Parmesan Cheese
Dice your summer squash, onions and garlic, roughly chop your kale and set aside.
In your soup pan or dutch oven, heat a tablespoon or so of olive oil and saute your garlic for a minute or two.
Add to the pan your onions and summer squash. Saute for a few minutes until onions start to become translucent and squash begins to soften.
Add in your carrots and saute for another five minutes, stirring regularly.
Open your beans and tomatoes, measure out 8 cups of water and 1 cup of noodles, gather your granules and teaspoon, drain and rinse your beans and set everything aside.
Once the veggies have sauteed together, dump in the 8 cups of water. Let the water heat up until it is almost to a boil. Then stir in 8 teaspoons of granules.
I highly recommend using granules over bouillon cubes or pre-made chicken broth. I think you get the best flavor for your broth this way.
Tip: At this point, cut off and throw in the rind of a parmesan block. It will flavor the soup as it cooks. Remove before serving as it will sometimes remain a goopy mess. This is a great thing to do when making soups or homemade pasta sauce. Do not throw in the whole block – just the rind.
Once the granules have dissolved, add in your drained beans and diced tomatoes. Stir. Then add in your kale and noodles. Cook the soup for about 6-8 minutes on medium heat until the noodles and kale soften.
You could easily stop at this point and you would have a veggie minestrone soup with kale. I like to add in the next step of adding the whipped eggs.
One of my favorite soups is an egg drop tortellini soup that my husband makes and ever since he introduced me to egg in soup, I can’t get enough of it.
Slowly pour in, stirring constantly as you do it, your 3 whipped eggs.
Let the soup simmer over medium heat for a few more minutes so that the eggs have time to cook. Stir often.
Voila!
Serve with shredded parmesan and your favorite crusty bread.
Enjoy!
Tip: I saw this idea floating around Pinterest the other day and I tried it with this soup. Ladle soup into a muffin tin and freeze overnight. Pop out the ‘soup cubes’ and you will have an instant lunch on a cold winter day.
What’s your favorite winter time soup?
Twitter: galitbreen
Says:
January 26, 2012 at 11:11 pm
Sounds delicious, Elena! We’re huge fans of kale here, so I bet it would be a hit!
Also? Your food photography is fab-u-lous!
January 28, 2012 at 10:07 pm
Thanks! I’ve been wanting to use kale more and I’m excited to experiment with it.
Twitter: AlisonSWLee
Says:
January 27, 2012 at 12:22 am
This looks delicious and healthy. Also, love the idea of freezing them in portions!
January 28, 2012 at 10:07 pm
Thanks! It is pretty healthy. I loved when I saw that idea on Pinterest.
Twitter: Mytimeasmom
Says:
January 27, 2012 at 3:19 am
John loves making soup in the winter. I’ll have to see if he wants to make this.
January 28, 2012 at 10:09 pm
I love how you delegate!
Twitter: KimberlyAMuro
Says:
January 27, 2012 at 3:31 am
I love soup in the winter! Great idea with freezing portions for later. I didn’t think of that.
January 28, 2012 at 10:09 pm
Such a good idea! I was so excited when I saw that on pinterest.
January 27, 2012 at 9:46 am
Oh my… I love soup and that looks great! Pinning this so I can make it sometime soon!
January 28, 2012 at 10:10 pm
It really is delish. Thanks for the pin!
January 27, 2012 at 10:02 am
This looks awesome! I am going to Pin it and make it soon.
January 28, 2012 at 10:10 pm
Yay! Thanks for the pin.
January 27, 2012 at 10:14 am
This looks great! Great photos by the way! I’ve never cooked with kale but I’ve heard some great things about it!
January 28, 2012 at 10:10 pm
Thanks! This was actually my first time using it and I can’t wait to try and experiment more with kale.
Twitter: laurenweber84
Says:
January 27, 2012 at 1:25 pm
This is seriously the prettiest soup I’ve ever seen and it looks FAB! Totally pinning. I need to try new soups and definitely should give this one a whirl!
January 28, 2012 at 10:11 pm
Thanks, Lauren! It is really good with or without the egg. Thanks for the pin.
Twitter: EverythingEvie
Says:
January 27, 2012 at 1:56 pm
This looks and sounds delish! The Minestrone Kale part, because I hate egg drop soup. I’ll have to try it, sans the eggs though.
January 28, 2012 at 10:12 pm
Yes – definitely try it without. Just stop before the egg and it’s still a really awesome soup!
January 28, 2012 at 1:53 pm
Wow I love how colorful it is and how many veggies are in it!
Great idea using a muffin tin!
January 28, 2012 at 10:12 pm
It is very colorful! I know…loved that idea from Pinterest.
January 29, 2012 at 4:01 pm
Looks great Elena. The idea with the freezing in a muffin tray is awesome. Thanks for sharing it.
January 29, 2012 at 7:18 pm
Thanks! I’m using that idea for a lot of things now – just helps so much to freeze into portions.
Twitter: carribrown
Says:
January 29, 2012 at 10:18 pm
Yum! My chickens and I will be over for dinner.
February 5, 2012 at 3:50 pm
Do chickens even like soup?
January 30, 2012 at 4:35 pm
I love this soup and the idea of freezing it in muffin cubes is genius!
February 5, 2012 at 3:51 pm
That idea was so awesome! I’m glad I saw it on pinterest.