Making Soup with All-purpose Kitchen Shears

There are certain tools that should be in every kitchen: a chef's knife, spoons, a whisk and kitchen shears. Shears are an indispensable tool that not only make certain jobs easier, but are required for specific tasks.

When you are tackling those tough jobs, you will feel confident with your Fiskars® All-purpose Kitchen Shears. From cutting kitchen twine to chopping vegetables, the stainless-steel blade will make clean cuts every time and stay sharp with every use.

The All-purpose Kitchen Shears will also save you time and frustration. The shears have convenient features built in, so you have an all-in-one tool for various food prep tasks. There is an integrated herb stripper that has an adjustable diameter so you can easily remove fresh herbs from stems of any size. Another feature is the power notch, which will help keep your scissors from slipping when you are cutting through bone.

In your kitchen, the All-purpose Kitchen Shears will make quick work of preparing your vegetables for your table. The blades easily remove carrot and onion tops and power through unwieldy celery and fennel stalks. The shears also make separating potato bunches a quick and simple task. You may even find yourself using these shears to prepare a simple kale salad.

When you use fewer tools in the kitchen, there is less to clean up. The take-apart feature allows for safer cleaning when hand-washing.

Don't be surprised when you start reaching for these shears more than your knives! Pick up your shears, and try this easy "Garden to Table" Minestrone Soup by Russell van Kraayenburg. You will be amazed at how many of these tasks you can do with just one tool.

Ingredients:

• Olive oil
• 1 onion, sliced
• 1/2 fennel bulb, sliced
• 1 stalk celery, finely chopped
• 2 carrots, cut on a bias
• 2 purple carrots, cut on a bias
• 4 cloves garlic, finely chopped
• 1 bunch thyme, finely chopped
• 1 sprig rosemary, finely chopped
• 8 ounces tomato paste
• 2 quarts chicken broth
• 1 bay leaf
• 2 potatoes, diced
• 1/4 head savory cabbage, diced
• 2 kale leaves, diced
• 2 swiss chard leaves, diced
• 8 ounces cooked garbanzo beans
• 8 ounces cooked navy beans
• 1 bunch green beans, chopped
• 1 cup small shell pasta
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot. Add the onions, fennel, celery, carrots, garlic, thyme, and rosemary. Stir. Reduce the heat to low, cover the pot, and sweat the vegetables until soft, about 20 minutes.

2. Add the tomato paste and stir until everything is combined. Pour in the chicken broth. Add the bay leaf, potatoes, cabbage, kale, and swiss chard. Bring to a simmer and cook for another 30 minutes to 1 hour.

3. Add the beans and pasta. Cook for another 30 minutes over a slow simmer.

   
   

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