The middle of October on Cape Cod is not only Autumn but it can also mean Indian Summer.  Gloriously warm days in the 70’s, reminiscent of summertime with clear blue skies that get chilly as the sun sets.  Forgetting to bring a sweatshirt to Ava’s field hockey game because it was as hot as a late August day at 3:00pm can lead to me shivering in the stands by half time as the sun dips behind the treeline.  A warm meal is welcome after a long day of work, school, games and homework but we are still not ready for heavier fare.  Colder evenings signal the kale growing in the garden and soon a light frost will sweeten up the root vegetables in the ground.  But until then, a few carrots and a bunch of kale add to the bright colors in this soup and a loaf of crusty bread is always a welcome addition to make it a meal.

Autumn Vegetable Soup

1 tablespoon vegetable oil

 2 medium sized onions, diced

3 large carrots, peeled and chopped

salt and pepper

6 cups chicken stock

1 (14 oz.) can fire roasted tomatoes

2 teaspoons dried thyme leaves

1 bay leaf

3 teaspoons Worcestershire sauce

3 dashes Tabasco sauce

1 tablespoon cider vinegar

1 (14 oz.) can cannellini beans, drained and rinsed

1 small bunch of kale leaves (torn to equal about 4 cups of approximately 3″ pieces)

grated Parmesan cheese

crusty bread

  Heat oil in a large soup pot on medium high.  Add onions.  Cook for about 10 minutes until onions soften.  Add carrots.  Season with approximately 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Allow to cook for 15 minutes until carrots begin to soften, stirring occasionally.  Add chicken stock, tomatoes, thyme and bay leaf.  Cover and reduce to simmer for 20 minutes.  Uncover, add Worcestershire, Tabasco and vinegar.  Stir to combine.  Taste, adding more seasoning as needed.  Add rinsed beans and kale.  Simmer for 5 more minutes until kale softens.  Serve warm with Parmesan cheese and crusty bread.