Serves 4 – 6
4 tbsp Ancient Organics Ghee
1 shallot, chopped
1 yellow onion, chopped
7 medium carrots, peeled and chopped
1 small parsnip, peeled and chopped
5 garlic cloves, thinly sliced
1 celery stalk, peeled and chopped
5 fingerling potatoes, peeled and chopped
1 bunch kale, washed and thinly chopped
3 ½ cups tomatoes, chopped
1 cup borlotti beans,
2 bay leaves
5 sprigs thyme
10 cups water
salt and pepper to taste
Begin by chopping all of your vegetables.
The shallot, onion, carrots, parsnip, potatoes and celery should all be a similar size.
Place the ghee in a medium sized heavy bottom pot over low heat.
Once the ghee has melted and coated the bottom of the pan, add the garlic slices and let them cook briefly; do not brown.
Add the shallot and onion and let cook covered on low until translucent.
Remove the lid and add the rest of the vegetables (except the kale).
Add the sprigs of thyme as well.
Cook without the lid, stirring frequently until all the vegetables are coated in ghee and they start to caramelize a bit.
Once the veggies are slightly tender add the tomatoes, bay leaves and water.
Add the beans and cook the soup on low heat until the beans are done. Add the kale and cook until tender.
Season with salt and pepper to taste.
Serve warm with grated Parmesan and bread slathered with ghee.