Monday, May 4, 2009

Bean Soup With Kale

I've made this soup several times using my CSA vegetables and I absolutely love it! I think I am slowly and unintentionally becoming a vegetarian.

Original recipe, here.

Ingredients:
  • 1 tablespoon olive oil
  • 8 large garlic cloves, crushed or minced
  • 1 medium yellow onion, chopped
  • 4 cups chopped raw kale
  • 4 cups low-fat, chicken broth
  • 2 (15 ounce) cans white beans, such as cannellini or navy, or red kidney beans, undrained
  • 1 (15 ounce) can diced tomatoes, drained
  • 2 teaspoons dried Italian herb seasoning
  • Salt and pepper to taste
  • Grated Parmesan Cheese
Directions:

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 grated cheese.

Serves: 8

Potato, Carrot, and Summer Squash Soup

This was actually a recipe that MY HUSBAND found online and made (although I helped). The picture really doesn't do it justice. It was delicious and tasty and my mouth salivates just thinking about it. We will definitely make this again! (Oh and I find it amusing that, even with the name, the original recipe doesn't call for squash).

Original recipe, here.

Ingredients:
  • 2 Tb Olive Oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 3 baking potatoes, diced
  • 1 large zucchini, cut into half moons
  • 1 large carrot, sliced into rounds
  • 1 large squash, cut into half moons
  • 1 28-ounce can diced tomatoes, undrained
  • 5 cups chicken stock
  • Salt and lots of freshly ground black pepper
  • 2 Tb dried basil
  • 2 cups kale, chopped
  • Grated Mozzarella or Parmesan Cheese
Directions:
  1. Heat oil in a deep pot over medium-high heat.
  2. Add the onion, garlic, potatoes, zucchini, squash and carrot.
  3. Cook until softened and brown, about 7-8 minutes.
  4. Add tomatoes and stock to the pot.
  5. Season with salt and freshly ground black pepper.
  6. Bring the soup up to a boil then turn it down to a simmer.
  7. Cook for 10 minutes.
  8. Add the kale and basil, cover and simmer 5 minutes.
  9. Taste and re-season before serving.
  10. Top with cheese