tomato soup & tuscan kale soup recipes

recently i've started making soups on sundays to eat throughout the week and freeze for days when we don't have time. here are a couple delicious ones: tomato soup and tuscan kale and bean soup. try em out, they're great!

tomato not so soupy
adapted from recipe by natalie

ingredients
1/2 head cauliflower, steamed and pureed
1/2 medium onion, chopped
1 c carrot, chopped
1 c celery, chopped
3 cloves garlic, minced
3 oz package of sun-dried tomatoes (i used julienne cut california sun dry tomatoes that aren't packed in any liquid. they're in the produce section by the tomatoes)
1 can basil garlic & oregano blend diced tomatoes, undrained
1 can tomato soup (i used campbell's select harvest tomato w/basil 18.7 oz can because it was the only tomato soup that was kosher for us)
1/2 c water
1/4 tsp ground pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
1 can navy beans, rinsed and drained

directions
1. saute onion, carrot, celery, and garlic for 4-5 minutes until tender
2. add sun-dried tomatoes, diced tomatoes, tomato soup, 1/2 c water, pepper, oregano, basil, red pepper flakes and bring to a boil for 2-3 minutes
3. reduce heat and simmer for 30 minutes
4. steam and puree cauliflower
5. add cauliflower and navy beans and simmer 5-10 minutes more

**notes: this is delicious! i think it's because of the campbell soup base i used and the sun-dried tomatoes. when brett tasted it he said it tasted too good to be true because of the creaminess of it. i adapted natalie's recipe to have lots of veggies and i put beans in for protein. mine is more like a stew in consistency. if you want it to be smooth like a typical tomato soup, just run it through your blender. if you like your tomato soup real creamy, not vegan creamy, then go check out natalie's which adds milk and cheese. i may experiment with adding some almond milk (unsweetened) next time too.

tuscan kale and bean soup
holiday 2010 publix recipe card (i think it's publix?)

ingredients
2 bunches kale
1 medium onion, chopped
1 medium carrot, chopped
1 clove garlic, minced
1 celery stalk including leaves, chopped
3 cups broth
1 (14.5 oz) can diced tomatoes, undrained
1 (19 oz) can cannellini beans, rinsed and drained
1 tsp dried oregano

1. cut stems from kale; slice stems and reserve. coarsely chop kale leaves; set aside
2. saute kale stems, onion, carrot, celery, and garlic; cook and stir 3 minutes. stir in broth, tomatoes, beans, and oregano; bring to boiling. reduce heat and simmer 10 minutes
3. stir in kale leaves. simmer 5-10 minutes or until kale wilts.

serves 6
per serving: 145 calories, 6g fat, 0g saturated fat, 0mg cholesterol, 605mg sodium, 20g carbohydrate, 5g fiber, 5g protein

**notes: once again we ate this more like a stew than a soup. we served it over quinoa and it was perfect! we always just make quinoa in our rice cooker too so it's nice and easy.