So winter is still upon us and in some cases still dumping major amounts of snow. I don't feel so bad for all my friends with 30 inches of snow on their front step because you can't go sledding or make snow angels in spitting rain. Yes, that is what Atlanta has been experiencing since December. It hasn't been fun. But the good news is that kale, the dark green leafy vegetable that prevents cancer and is high in antioxidants, is still in season. What better to chase the winter blues away with then a warm and hearty soup?
Well, I just made a kale and white bean soup that you must try. Its so tasty that you won't even realize you are eating something good for your health. I actually halved the recipe and I got about 4 servings. But here is the recipe that serves 8.
Ingredients:
2 Tbls EVOO
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
Raw sea salt
Crushed black pepper
2 15.5oz cans cannellini beans, rinsed
1 cup orzo pasta
1 bunch kale, thick stems discarded and leaves torn into 2 inch pieces (8 cups)
2 Tbls fresh chopped rosemary (optional, cause if you don't love rosemary in a soup then you won't love it in this soup either)
1/2 cup shaved Parmesan cheese
1 Tbls fresh lemon juice
Steps:
Heat oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 and 1/2 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary (optional) and 8 cups of water. Cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes (or until the pasta and kale are cooked to your liking).
Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with warm fresh baked bread, cause who doesn't always have a loaf of fresh baked bread in the house, right?
So seriously, this soup was delicious. Now if only I could get my kids to eat it.....
Well, I just made a kale and white bean soup that you must try. Its so tasty that you won't even realize you are eating something good for your health. I actually halved the recipe and I got about 4 servings. But here is the recipe that serves 8.
Ingredients:
2 Tbls EVOO
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
Raw sea salt
Crushed black pepper
2 15.5oz cans cannellini beans, rinsed
1 cup orzo pasta
1 bunch kale, thick stems discarded and leaves torn into 2 inch pieces (8 cups)
2 Tbls fresh chopped rosemary (optional, cause if you don't love rosemary in a soup then you won't love it in this soup either)
1/2 cup shaved Parmesan cheese
1 Tbls fresh lemon juice
Steps:
Heat oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 and 1/2 tsp salt and 1/2 tsp pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary (optional) and 8 cups of water. Cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes (or until the pasta and kale are cooked to your liking).
Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with warm fresh baked bread, cause who doesn't always have a loaf of fresh baked bread in the house, right?
So seriously, this soup was delicious. Now if only I could get my kids to eat it.....
No comments:
Post a Comment