1bunch Kale or Swiss Chardstems removed, leaves washed and coarsely chopped
1Red or Yellow Bell Pepperseeded and diced- (substitute celery to replace pepper)
128 oz canDiced Tomatoes with juice
2cupsChopped Cooked Chicken –19 oz can Beans for vegetarian-rinsed/drained
4cupsLow-Sodium Chicken BrothWater or Vegetable broth if vegetarian
Freshly Ground Black Pepper
Freshly Grated Parmesan Cheese – optional
Heat 8-Quart Stockpot over medium heat for 1 minute. Add oil and heat until shimmers (just before smoking). Add onions, carrots, fennel, and garlic to the stock pot, and season with salt.
Cook the vegetables for about 5 minutes, stirring occasionally, until they are softened.
Stir in the broth, tomatoes, cooked chicken (or beans), kale, zucchini, squash and bell pepper. Season with black pepper.
Cover and cook over medium heat until steam begins to escape from under the lid, about 5 minutes.
Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until the vegetables are tender, 20 to 30minutes. (After about 10 minutes give the lid a quick spin—if it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the Vapor Seal, then reduce the heat to medium-low and continue cooking as directed.)
Ladle the soup into warm bowls, drizzle with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese.