Tuscan Soup

We saw the recipe for Tuscan Soup recipe from Clean Plates and altered to fit our needs, tastebuds, refrigerator, and pantry. We omitted the beans this time due to our son having a tough time with his apnea and cyanosis issues. We need to reduce his protein intake for a few days.

Ingredients

• 2 tbsp  broth for sauteing vegetables
• 1 large onion, diced
• 1 medium carrot, diced
• 1 small celery stalk, diced
• 1 zucchini
• Salt and freshly ground black pepper
• 1 large clove of garlic, sliced
• 1 cup diced tomatoes
• 1 to 2 quarts (1 to 2 L) vegetable stock, plus more as needed
• 4 small Yukon Gold or Red Bliss potatoes, diced
• 4-5 cups Tuscan kale, shredded
• 1 TBS 10 Spice Blend from Oh She Glows
• Vegan Bread
• 1 garlic clove, halved
• Extra celery leaves (optional)
• Pinenut Parmesan cheese, to taste

Directions

1. In a large, heavy-bottom pot, warm the broth over medium-low heat. Add the onions, carrots, celery, and zuccchini, and season with salt and pepper. Sauté until soft, about 5 to 6 minutes. Add the garlic and cook until fragrant.
2. Add the tomatoes and stir well. Pour in 1 quart (1 L) of vegetable stock. Bring the soup to a gentle boil, then add the potatoes and kale. Reduce the heat to low and simmer, with the lid tilted, until the vegetables are cooked through, about 30 to 40 minutes. Add more broth   as needed or to your liking. 
3. About 10 minutes before serving, toast or grill the bread, or simply cut into slices. Drizzle with olive oil (if wanted) and rub with a cut clove of garlic while still warm. Season with a touch of salt and pepper. Ladle your soup into bowls and top with extra celery leaves and Parmesan cheese. Serve piping hot with your delicious bread for dunking.