Categories: Meals
Ingredients
- 2 Onion
- 1 ounce Basil
- 8 ounce Kale
- 8 ounce Fresh Mozzarella
- 8 slice Whole Wheat Bread
- 14 ounce Marinara Sauce
- 2 Vegetable Stock Concentrate
- 8 tablespoon Sour Cream
Directions
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Wash and dry all produce. Halve and peel onion, then thinly slice. Mince a few slices until you have ¼ cup minced onion and set aside. Heat a large drizzle of oil in a large pan over medium heat. Add sliced onion and cook, stirring, until soft and browned, 12-14 minutes. Stir in 1 tsp sugar and cook 1 minute more. Season with salt and pepper.
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While onion cooks, pick basil leaves from stems; discard stems. Finely chop half the leaves. Remove and discard large ribs and stems from kale; cut or tear leaves into bite-size (roughly 1-inch) pieces. Thinly slice mozzarella.
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Remove onion from pan and set aside. Carefully wipe out pan with a paper towel. Heat a drizzle of oil in same pan over medium heat. Add kale and cook, tossing, until wilted and tender, about 4 minutes. Remove from pan and set aside.
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Spread ½ TBSP butter on one side of a slice of bread. Repeat with remaining bread. Place two slices buttered-side down on your surface. Top with mozzarella, kale, onion, and whole basil leaves. Top with remaining bread, buttered-side up. Place in pan used for kale over medium heat. Cook until toasted and melty, 4-5 minutes per side. TIP: Press down gently with a spatula to help sandwiches toast evenly.
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Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add minced onion and cook, stirring, until softened, 3-4 minutes. Pour in marinara sauce, 1½ cups water, and stock concentrate. Stir to combine. Bring to a boil, then lower heat and reduce to gentle a simmer. Season with salt and pepper.
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Remove pot with soup from heat and stir in chopped basil. Divide soup between bowls and dollop with sour cream. Slice sandwiches in half and serve with soup. TIP: Dip the sandwiches into the soup as you’re eating to get the best of both worlds.