1 large Vidalia sweet onion, diced
4 tablespoons, olive oil
4 cloves garlic, chopped
6 cups vegetable broth
1/4 cup red wine
1 tablespoon Italian parsley, chopped
3 cans chick-peas
2 parsnips, peeled & sliced into 1/4 inch disks
2 tablespoons kale, sliced, per bowl of soup
Salt & Pepper to taste
1) In a saute pan add 2 tablespoons olive oil and onions, saute until light gold in color, 5-8 minutes. Place in Crock pot and deglaze the pan with the wine. Place the wine (about 1 1/2 tablespoons) in the crock pot as well.
2) Next, add the other 2 tablespoons olive oil to the pan and saute the garlic, about 2 minutes, add this to the crock pot.
3) Add the chick peas, parsnips, vegetable broth and parsley to the crock pot and turn on high heat for 6 hours.
4) Before serving add sliced kale to the soup and salt and pepper to taste! Yummy!
|In case you are wondering what vegetable broth to use, here is what I use and like!|