Wednesday, August 4, 2010

Kale and White Bean Soup

Last night I soaked a cup of white beans to go with the kale from the garden for a nice comforting bowl of Kale and White bean soup. It's almost noon and  the mist surrounding our little cottage town seems quiet and serene. Then for the background noise you can hear water pounding the rocks,  throwing the spray this way and that.. Perfect weather for a cup of steaming soup.

1 Onion
2 cloves garlic
2 stalks celery
2 carrot sticks
1 14.5 ounce can diced tomatoes
8 cups chicken stock
1 pinch red pepper flakes
1 bunch kale
1 appr 2 inch piece of parma rind
6 sprigs thyme
2 tablespoons fresh parsley

To Prepare: Saute onion in Olive oil. 1 to 2 tablespoons, approx 10 min. Throw in carrots and celery. Cook another 5 min. Add garlic cook 1 min. Add tomatoes, stir then add in chicken stock. Tie the thyme together, adds beans and red pepper flakes. Simmer until done, a couple of hours. Season with salt, pepper and parsley. Remove cheese rind. Serve with crusty bread and a simple salad.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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