Start by heating water in the small sauce pan. There needs to be enough water in the pan to fully submerge the tomato. Blanch the tomato. Add to the boiling water for one minute. Remove from the boiling water and put directly into a bowl with ice water. Allow to cool before peeling.
1 large tomato
Use the rotary grater to grate the soffritto ingredients, as well as the garlic. Use the slicing attachment to slice the leek into even, thin rings. In the soup pot, heat some olive oil over low to medium heat. Add the soffritto ingredients and sweat the vegetables. When the onion is translucent and the vegetables have released their juices (about 7-10 minutes), add the garlic and leeks. Cook for an additional 1-2 minutes, or until fragrant.
1 yellow onion, 1 large carrot, 2 stalks celery, 2 cloves garlic, olive oil, 1 leek
Add the vegetable broth and peeled tomato. Use a meat chopper to chop the tomato directly in the soup to retain its juice and flavor.
4 cups vegetable broth
Add the zucchini and beans to the soup. Simmer for 20 minutes.
1 zucchini, 1 can cannellini beans
Just before finishing, add the kale and herbs. Add salt and pepper to taste. Cook for 5 minutes or until kale has wilted.
1 bunch curly kale, 2 tsp basil, 1 ½ tsp oregano, 1½ tsp parsley, 1 tsp thyme, ½ tsp rosemary, ¼ tsp rubbed sage, salt, pepper
Serve and finish with olive oil. Optional: add freshly grated cheese.
olive oil
