White & Green Soup

Fall is the time for making warm hearty meals. One pot stew or soup is the perfect dinner for a cool day. Plus, it's easy and delicious.

2 to 3 tablespoons extra virgin olive oil

1 large onion, chopped

2 to 3 cloves garlic, chopped

3 medium redskin potatoes (not the baby ones), washed, not peeled, chopeed into 1/2 pieces

3 stalks of celery, chopped

3 carrots, peeled and sliced or chopped

approx. 1 qt water

approx. 1 qt low sodium natural chicken broth or vegetable broth

1 bunch of kale or other green, washed and chopped

salt & pepper to taste

seasonings (I love hot pepper flakes in this soup to give it a kick; italian seasoning is good too.)

Optional: For meat lovers (crumble italian sausage into the beginning cooking stages, if it's hot or spicy sausage, don't add more pepper flake)

Optional: 1 rinsed and drained can of cannellini beans


Swirl olive oil in a large pot. Turn on stovetop to medium or medium high. Add onion, garlic and potatoes. (If you're adding the sausage, add it here). Stir until gently browned.

Add celery and carrots. Stir for a few more minutes.

Add the quart of water and quart of broth. These are approximate amounts of liquid. I essentially add half water and half broth to fill the pot to 3/4.

Add salt and pepper to taste and other seasonings. Bring to a gentle boil. turn temp to medium and cover for 20 minutes. If you're going to add the cannellini beans, do so here.

Pierce potatoes with a fork to see if cooked. If they're done, add kale or greens and cook for 3 to 5 more minutes or until greens wilt and turn bright green. Remove soup from heat. Adjust seasonings if necessary.

Serve in big bowls with a hearty whole wheat roll and a salad if you'd like.