D made dinner last Sunday and it was good.
He’s a good cook, but has been on a bad streak. A really bad streak. Like an inedible-dinner-straight-into-the-trash-can bad.
Redemption in the form of White Bean and Kale Soup!!!
This soup was delicious – warm, hearty, vegetarian (vegan if you don’t use the Parmesan rind), and healthy. We’ve had it for leftovers too and it might be better the second day.
He also gets extra points for the Trader Joe’s Olive Demi-Baguette.
My only comment (not criticism, sweetie) is that I would maybe blend up some of the mixture and add it back in to thicken up the broth. Remember that for next time D. 🙂
White Bean and Kale Soup
Yield: 6 to 8 generous servings
1 pound dried white beans (such as cannellini, Great Northern, or navy), thoroughly rinsed and picked over
1/4 cup extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
5 garlic cloves, minced
Salt and black pepper
6 cups vegetable stock
One 14.5-ounce can diced tomatoes, undrained
One 2-by-1-by-¼-inch Parmesan rind, cut into bite-sized pieces, if desired
3 fresh thyme sprigs
1 bay leaf
1 – 1 1/2 lbs. kale, coarsely chopped (thick ribs and stems removed first)
1 Tbsp. soy sauce
1/4 cup roughly chopped basil leaves
Grated Parmesan cheese for garnish (optional)
1. Cook beans according to package directions, your favorite method, or these instructions that were provided with the original recipe: Put the beans in a large pot and add just enough water to cover them by 2 to 3 inches. Cover and bring to a boil. Reduce the heat so that the water simmers gently. Cook, stirring occasionally, until the beans are tender, anywhere from 30 minutes to 2 hours, depending on their size; season with salt. (You can prepare the beans a day or two ahead of time. Simply cool the beans in the pot, transfer them to an airtight container with their cooking liquid, and refrigerate until you’re ready to make the soup.)
2. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrot, and garlic. Season with salt and pepper.
3. Cook until the vegetables are very soft, 12 to 15 minutes, stirring frequently.
4. Drain the prepared beans and add to the vegetables with the vegetable stock, tomatoes, Parmesan rind, thyme, and bay leaf. Stir to combine.
5. Cover the pot and bring to a boil. Reduce the heat so the soup simmers steadily, and cook for 15 minutes.
6. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes.
7. Remove the thyme stems, bay leaf, and Parmesan rind (if desired) from soup.
8. Stir in the basil. Taste and adjust the seasoning.
9. Serve hot, garnished with grated Parmesan cheese, if desired.
(Store leftover soup in an airtight container in the refrigerator – keeps for several days.)