When fall creeps in and the last of the garden begs to be harvested, its time to make soup that freezes well, inspires weight loss and helps to combat the flu.
10 large heirloom tomatoes, grated on a box grater over a large bowl
1 entire head of garlic, smashed and skins removed
2 medium zucchini, chopped
3 carrots, chopped
1 red onion, diced
4 cups vegetable broth
1/2 cup orzo
1.5 cups cooked white beans or dry lentils
1 cup raw kale or spinach, torn into pieces
In a large soup pot, saute garlic and onions in tablespoon of olive oil. Add carrots until onions are translucent. Add grated tomatoes and vegetable broth. Stir to combine. Add the rest of the vegetables and orzo and bring heat up until the soup begins to bubble. Add salt and pepper to taste. Reduce the heat and simmer for one hour. The orzo will thicken the soup considerably. If you prefer a thinner soup, add less orzo or add for more tomatoes in the grating process. Serve hot with toasted baguette and green salad.