I get my veggies delivered to my doorstep each week from a local place called the Veggie Bin! It's such a wonderful thing to have in my town...local, fresh, organic vegetables at my finger tips and something new every week!
So this week I received yellow squash, zucchini, white acre peas, and kale. Here is the yummy soup I came up with!
1 lb chicken breasts
2 tsp olive oil
salt & pepper
3 Tbsp olive oil
1 qt veggie stock (I made mine homemade but you can substitute store bought or chicken stock)
1/2 cup white wine
1 Tbsp apple cider vinegar
2 yellow squash diced
1 large zucchini diced
2 carrots diced
3 stalks celery diced
1 cup white acre peas, you can substitute any other pea if you are unable to get these
1/2 large yellow onion
2 cloves garlic, minced
2 cups chopped kale
1 tsp dried thyme
2 dried bay leaves
1 tsp sea salt (or more if you like)
1 tsp pepper
1/4 tsp cayenne pepper
Heat 3 Tbsp olive oil in large stock pot, saute onion, celery, carrot until soft and onions translucent, about 8-10 minutes.
Meanwhile, heat olive oil and season chicken liberally with salt and pepper, saute chicken in a separate pan until browned on each side and cooked through. Remove and cut up in bite size pieces until ready to put in soup.
Back to soup...add garlic and saute until it sweats around 3-4 minutes. Add thyme, bay leaves, salt, pepper, cayenne and continue saute to develop flavors around 1-2 minutes. Add all other veggies except kale, add white wine and vinegar and cook down for around 3-4 minutes. Add veggie stock, bring to almost a boil and reduce heat to low. Add chicken, simmer for anywhere from 30-45 minutes or until flavors have fully developed and white acre peas are tender. A few minutes before serving, add the kale until slightly wilted. Season again with salt and pepper as desired to your liking!
The key is we want to keep as many nutrients in the veggies as possible, that's why I suggest putting the kale in last! :) ENJOY!!
