- Olive oil - White onion - Garlic cloves - Carrots - Zucchini - Roma tomatoes - Potatoes - White beans - Tomatoes - Tomato paste
Peel and chop all of your vegetables and slice the sausage. Only once you have everything chopped and ready to add to the soup do you turn the heat on under your stock pot.
Heat your stock pot over medium high heat. You will need at least an 8QT stockpot for this soup - you will have enough soup to freeze.
First, heat your olive oil with the onions and garlic. Then, add in the carrots and the sliced chicken sausage. Allow to cook for a couple minutes, stirring frequently.
Now, add in the zucchini, tomatoes, white beans and potatoes. Top with the can of diced tomatoes, herbes de Provence, tomato paste and kale.
RATATOUILLE SOUP WITH HOMEMADE PESTO
VEGETARIAN MINESTRONE SOUP WITH HOMEMADE PESTO
LE CHEF'S FRENCH ONION SOUP GRATINÉE