11.22.2010

Kale, Cannellini Bean and Potato Soup

Today it snowed literally the entire day! And it's STILL snowing! It's the kind of day where you just want to snuggle up on the couch with a warm blanket and a good LifeTime movie (um...).

View from my office today -- brrr!
I wanted to make something warm and comforting for dinner and I had a bunch of stuff from last week's farm delivery that I wasn't sure how to use up - mainly, kale! I have never had kale before but I've read about the health benefits and I know it's pretty versatile. I found a recipe on Epicurious for Kale, Cannellini Bean and Potato Soup and decided to go for it!

Here's my variation:


Kale, Cannellini Bean and Potato Soup
2 tablespoons extra-virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
1 cup fresh green beans, stems discarded and trimmed in half
3 cups low-sodium chicken broth (to make this veggie/vegan, just sub veggie stock)
2 cups water
1 cup white wine
3 potatoes, halved and sliced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
2 teaspoons red pepper flakes
Ground black pepper to taste
Sea salt to taste
  1. Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  2. Pour in the chicken broth, water, and white wine; stir in the potatoes, green beans, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, red pepper flakes, and black pepper, and simmer, covered, for 30 more minutes. Taste and add as much sea salt as you want.
YUM! Seriously, this was sooo good! Keith doesn't even like soup (or things without meat in them) and he went for seconds. I also had two bowls and I'm absolutely stuffed. Also, there's a ton left - at least two more servings. I added the green beans since I had a bunch from last week's farm delivery and I wanted to use them up, and I'm so glad I did - they added another dimension to the soup, which might have been considered a little mushy without them. I think adding celery or mushrooms would also taste fantastic. It was also really easy and it didn't take a lot of thinking (chopping, yes; thinking, no). Love this and definitely will be making it again!

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