When I see kale in my fridge, I immediately think of soup. It’s the easiest way to tame the beast – those tough and rough leaves. So, tonight I made a satisfying, hearty and healthy soup.
First, I sauteed one chopped onion in 2 tablespoons of olive oil, seasoned with salt and pepper. Next I added diced Yukon Gold potatoes, and chopped kale (stripped off the spine). Once kale was sufficiently wilted, I added two cups of chicken broth and two cups of water. I brought it back to a boil for a few minutes, then added two cans of white beans.
Delicious and I didn’t feel guilty about having multiple seconds!
It’s the perfect time of year to enter soup territory, and a good way to use up red chard and other wintery vegetables from my Farm Fresh to You delivery.
Last night I boiled cabbage and onion to make homemade vegetable broth, which became the base for tonight’s Kale and White Bean Stew, with the following changes:
- Used red chard in place of kale
- Doubled the carrots in place of celery
- Used onion in place of shallots
- Swapped fresh herbs for dried
- Left out the sherry wine vinegar
Easy soup from scratch – I boiled leftover (frozen) chicken broth from all those nights of boiling chicken. To the simmering broth I added white beans from the can, chopped onions, Parmesan, and fresh basil.
David suggested adding scrambled eggs and we poured the combo over white rice. Call it recession recipe, or simply a lack of groceries, but it was healthy and hearty!
Add to: Facebook | Digg | Del.icio.us | Stumbleupon | Reddit | Blinklist | Twitter | Technorati | Yahoo Buzz | Newsvine