Skip to main content

Kale and White Bean Soup!

While in Philadelphia, I was lucky enough to have my roommates from college come down from New York and visit me.  Even though we tried out a bunch of great restaurants, we also took a night to cook and drink wine.

Once we gathered all the necessary ingredients at the Reading Terminal Market, we set out to make this amazing soup!


This recipe write up comes from my friend David, and it was a great hit!  Above it is shown served over crusty bread. 

Kale and White Bean Soup!

2 bundles of lacinato kale (Tuscan Kale, substitute with Broccoli Rabe
rather than regular Kale if you can't find lacinato kale)
2 cans Canellini Beans (or equivalent of fresh beans soaked overnight)
1 White Onion (chopped)
5-7 Cloves of Garlic (minced but not too fine)
pinch of crushed red pepper flakes
(non-vegan add) parmigiana or pecorino romano cheese (fresh block not pre-shredded)
1 loaf of freshly baked Tuscan white bread

Saute onions in large pot with olive oil until relatively clear
add garlic and stir for a couple minutes. (do not burn the garlic!)

Just before the onions and garlic are completely cooked, toss in the
kale and red pepper flakes and cook down for a couple minutes.

Add 6-7 cups of water, about a teaspoon or 2 of salt (probably more if
you like a salty soup like me :) and slice off the rind of the
parmigiana and toss it in.

Bring to a boil then turn down heat and let simmer for about 15 min

If you are using canned beans, wait until the very end to toss them in
and just warm them up to avoid over cooking. If you are using fresh
beans, allow them time to cook in the soup. (read instructions for
cooking beans i have no idea)

Slice the bread into thick slices. Drizzle with olive oil and toast.


TO SERVE:

Place the toast in a bowl and ladle soup on top.
Sprinkle some parmigiana cheese on it! Why not?! You deserve it!


EAT! YAY! YUM!



I had mine without the cheese and it was AMAZING!  My friend Reva made an incredible brushetta to go along with it.  It was chopped tomatoes, basil, garlic and olive oil over toasted bread.  They had buffalo mozzarella as well, but I was fine without.



This fantastic meal gave us the energy to go out dancing all night.  Enjoy!


Comments

Popular posts from this blog

Yoga Veggies

Shouldn't these be part of a kids' book?

Five

For my sister... I am beginning to love the weird and outlandish requests. Anyone have another for tomorrow?

Summering in the Slush

 Whew, what a few months. My family and I remain tightly in our quarantine bubble while the world rages around us.  There are so many amazing things happening (Black Lives Matter movement and Social Justice reform, ever more urgent discourse on climate change, recognition that without teachers our world would grind to a halt) and some horrific things (I mean, do I have to name them all....?), but it all became a little too much for my anxiety riddled brain to handle, let alone comment on. So, I did what I usually do in times of stress.  I buried my head in the literary sand.  This time, instead of just voraciously consuming books, I actually sat down to write quite a few short stories this summer.  I also polished off a lot of pieces from the past few years and hit the slush pile.   Newly shiny drafts of horror, light sci-fi, and urban fantasy in hand, I've been scouring the internet and twitter for places to submit my work while looking ahead to what else may be on the horizon.  A