ISO: Veg. Soup w/ Kale from CL@'93-'96

[lsdesign]

This veg. soup had a sort of a pesto that was made in the food processor and then added during the last stages of cooking. It had paremsan in it. This was the best veg. soup I've ever had.

[Maggie]

I think this might be the recipe you're looking for. It doesn't have any parmesan in it though--so I'm not sure.

CookWare™ for Cooking Light®

Winter Vegetable Soup

SOURCE: Cooking Light YEAR: 1994 ISSUE: Jan/Feb PAGE: 76

INGREDIENTS FOR 16 SERVINGS:
1 cup water
1 tablespoon olive oil
4 cups chopped onion
2 cups chopped leek (about
1 teaspoon dried whole thyme
1 teaspoon dried whole rosemary, crushed
2 cloves garlic, minced
6 (10-1/2-ounce) cans low-sodium chicken broth
2 (14-1/2-ounce) cans no-salt-added whole tomatoes, undrained and
chopped
1 (6-ounce) can tomato paste
4 cups (1/2-inch) cubed unpeeled round red potato (about 1-1/4
pounds)
1 cup coarsely chopped carrot
1 cup coarsely chopped celery
1 cup (1/2-inch) cubed turnip
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups tightly packed shredded fresh kale
2 cloves garlic, peeled
1/2 cup coarsely chopped fresh parsley
1/2 cup coarsely chopped green onions
1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese
1/4 cup tomato paste

INSTRUCTIONS:
Heat water and oil in a large Dutch oven or stockpot over medium
heat. Add onion and leek; cover and cook 15 minutes or until tender.
Add thyme, rosemary, and minced garlic; saute 2 minutes. Add broth
and next 2 ingredients; bring to a boil. Reduce heat, and simmer,
uncovered, 10 minutes. Add potato and next 5 ingredients; bring to a
boil. Reduce heat to medium; cook, uncovered, 45 minutes. Stir in
kale; cook 1 minute. Set aside.

Position knife blade in food processor bowl. With processor running,
drop 2 cloves garlic through food chute, and process until minced.
Add parsley and next 3 ingredients; process until almost smooth,
scraping sides of bowl once. Stir parsley mixture into soup. Yield:
16-1/2 cups (serving size: 1-1/2 cups).

NUTRITIONAL INFORMATION:
CALORIES 174 (20% from fat) / PROTEIN 7.9g / FAT 3.8g (SAT 1.1g, MONO
1.4g, POLY 0.6g) / CARB 30g / FIBER 4.3g / CHOL 3mg / IRON 3.7mg /
SODIUM 443mg / CALCIUM 167mg

Recipe Copyright © Cooking Light Magazine

[lsdesign]

Many thanks Maggie. This is it! I was mistaken about the parmesan. How did you find this recipe? Thanks again.

[Maggie]

I'm glad it was the recipe you wanted, I wasn't sure. The pesto that you make in a food processor and add at the end kinda rang a bell for me so I checked the recipe program on my computer to see if I still had that particular recipe--and I did. I'm happy that I could help.

[Jeanne G]

This recipe looks really good! Thanks for sharing! http://www.cookinglight.com/bbs/smile.gif

Maggie,
What type of computer program do you have? I see CookWare for Cooking Light on your post and I've seen many people have Master Cook. How do you like this program and how does it work?!

Thanks,
Jeanne

[Maggie]

I do have the CookWare rather than the MasterCook. You can either download the recipes every month or they'll send you a disk in the mail. I like it because you get ALL the recipes from the magazine and you can search by catagory or for specific ingredients.

If you're interested in more information or want to see a sample of the program, just go to http://www.cookn.com/pages/about.html