Week 13
Bean Soup with Kale
Ingredients
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Directions
1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
My Review
A delicious blend of tastes and textures. Did I enjoy it? Yes. But I'd probably only want it once a season (not something I would put on our regular dinner menu). Also, it's not very family friendly. Lorelai never took a bite...not a one. Alexandra was polite and ate a respectable amount, but I could tell that she wasn't loving it.
So for now I'll put this recipe back in the box and wait till next winter to pull it out again. Maybe by then Lorelai will be willing to take a little taste...
Maybe.
Bean Soup with Kale
Ingredients
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Directions
1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
My Review
A delicious blend of tastes and textures. Did I enjoy it? Yes. But I'd probably only want it once a season (not something I would put on our regular dinner menu). Also, it's not very family friendly. Lorelai never took a bite...not a one. Alexandra was polite and ate a respectable amount, but I could tell that she wasn't loving it.
So for now I'll put this recipe back in the box and wait till next winter to pull it out again. Maybe by then Lorelai will be willing to take a little taste...
Maybe.
