Tomato Vegetable Soup

After a couple of spectacular sunny days, the rain returned and I woke up in a funk. A funk from head to toe: my mood was low, my back ached, my knees popped throughout my morning sun salutations.

So when dinner time rolled around, I was wanting warm, comfort food. But I wanted a kick, a brightness beyond the comfort. The tangy tomato broth and addition of kalamata olives gave this comforting soup of potatoes, cabbage, white beans, kale, and broccoli just the kick I was looking for.

Tomato Vegetable Soup:
2TBS olive oil
1/2 large onion, finely chopped
3 small cloves of garlic, minced
red chili peppers, a pinch
1 russet potato, peeled and diced 1/4"
1 tsp Earth balance
salt
pepper
1 cup savoy cabbage, sliced and roughly chopped
8 oz vegetable broth
8oz tomato sauce (I used A.G. Ferrari's Passato di Pomodoro: just tomatoes, basil, and salt)
water as needed
1 cup broccoli florettes
1 cup kale leaves, stems removed, torn into pieces)
6oz white beans, (cooked)
5 kalamata olives, sliced

Heat the oil in a heavy bottomed soup pot and cook the onions for 2-3 minutes over medium low heat. Add the garlic and cook 1-2 minutes, stirring so it doesn't stick. Add the red chili peppers and cook one more minute. Add the potato, Earth Balance, salt and pepper, cover and turn heat up to medium. Cook for about 4 minutes. Add the cabbage, stir well, and cook covered for another 3 minutes. Add the vegetable broth and tomato sauce. Turn up the heat and bring to a boil, then turn down to a simmer. Cook for 8-10 minutes, then add broccoli, kale, white beans and olives. Add water, as needed. Simmer an additional 5-6 minutes. Adjust seasoning and serve.