I love having simple soups like this available for my children to reheat in the morning and pack in their stainless steel thermoses. If you are vegetarian, simply replace the chicken with a few cups of cooked chickpeas or white beans; and use vegetable stock or water in place of the chicken stock.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
1 tablespoons
dried marjoram
1 tablespoons
dried thyme
3 teaspoons
Herbamare
(or sea salt)
1½ pounds
boneless chicken breasts
chopped
(or thigh meat)
3 large
carrots
chopped
4
celery stalks
chopped
3 medium
yukon gold potatoes
chopped
8 cups
chicken bone broth
(or water)
7 ounces
tomato paste
3 cups
chopped
kale
freshly ground
black pepper