3 tablespoons Land O Lakes® Butter
1 medium (1 cup) onion, chopped
1 medium (1/2 cup) carrot, peeled, chopped
1 rib (1/2 cup) celery, chopped
1/4 cup chopped red bell pepper
1 tablespoon finely chopped fresh garlic
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chopped green cabbage
4 ounces (1/2 cup) sliced fresh mushrooms
4 cups chicken or vegetable broth
1 (14-ounce) can diced tomatoes with basil or Italian-style diced tomatoes
1 ounce (about 1 cup) kale, ribs and stems removed, coarsely chopped
1/4 teaspoon crushed red pepper
Melt butter in 5- to 6-quart saucepan until sizzling. Add onion, carrot, celery, bell pepper, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, 4-6 minutes or until carrots are crisply tender.
Add cabbage and mushrooms. Continue cooking 4-6 minutes or until mushrooms are softened.
Stir in all remaining ingredients. Cook over medium-high heat until soup comes to a boil. Reduce heat to low; continue cooking 2-3 minutes or until carrots are tender.
For a heartier version of this soup, add up to 2 cups cooked grains (farro, barley, rice etc.) to finished soup.
Freeze this soup in individual portions for a quick lunch.