Tuesday, October 25, 2011

beyond the kale

As summer fades to fall I start looking to warm up my lunch options when the temperature cools off outside. There is just something about that first chilly day that calls for a big bowl of steaming soup. So pull out your favorite sweater, slip on those fuzzy slippers, and try out this really simple soup recipe.

Start with a drizzle of olive oil in a large pot. Add in one or two minced garlic cloves. Toss in half a diced onion. Heat til fragrant. (Since my CSA, which is sadly ending this week, has sent several bags of different greens in the past few weeks I thought I would incorporate some of them too. I tried kale, but other dark leafy greens could work too.) De-stem and coarse tear about cup of kale and wilt them partially. Drain a can of white beans and add them. Also stir in a can of diced tomatoes, juice and all. (Note, I use organic versions of both these canned items). Salt and pepper the veggies to your liking. Then pour in four cup of vegetable broth (again organic). Stir and simmer on low for thirty minutes to and hour.

Grab a deep bowl and ladle in the chest warming concoction. In no time that crisp fall air will feel like a distant memory...until you step outside that is. Maybe, I'll grab a scarf before I take the kids to the park after all.

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