About a month ago, I made a kale and white bean soup for some of my favorite people, promised I would post the recipe but, you know--
So here it is, and I would make it again. In this case, I omitted the Parmesan as my friends are vegan, but included it in my bowl. Also: my picky husband ate it.
KALE & WHITE BEAN SOUP
hands-on time: 25 minutes
total time: 30 minutes
serves 8
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- Kosher salt and black pepper
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 cup small soup pasta (4 ouncesl such as tubettini, ditalini, or orzo)
- 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
- 2 tablespoons chopped fresh rosemary
- 1/2 cup shaved Parmesan (2 ounces), plus 1 piece Parmesan rind (optional)
- 1 tablespoon fresh lemon juice
- 1 loaf country bread, warmed
1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
2. Add the beans, pasta, kale, rosemary, 8 cups water, and the Parmesan rind (if using); cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
3. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
from January 2010 issue of Cooking Light
I've also decided to keep collecting favorite recipes here. There's not a lot just yet, but it will grow.
Last night at dinner, as I was shuffling hamburger patties in a skillet, I feel something may have switched inside of me. I failed at my first attempt at returning to the vegetarian fold, but this time, it felt as if there were a full mental shift, true disgust as I sifted around in the grease, and felt myself pulling open the cabinets, finding flat noodles, making a meal of my own. I've decided not to proclaim myself vegetarian just yet, but I'm giving myself a week of it--making those conscious choices, scanning menus and recipe books for the meatless options--and I'll see how I feel at the end of the week. Going vegetarian again is one of my homesteading top ten goals of the year; perhaps this will be the second (vermicompost up and running again being the first) that gets accomplished.
5 comments:
this looks like a very good soup. i just found a recipe in the rachael ray magazine for a broccoli rabe and sausage soup that i want to do (you would probably like it w/o the sausage).
headed to where you store your recipes now :)
Hey there. I was telling Brianna while you were in Lind the other day that most people go veggie one animal at a time. Giving yourself only a week to move from eating meat at most meals to eating meat at no meals is such a drastic change!
It may be more sustainable to start with beef, or if you're really ambitious, beef and pork/ham. Then you'll at least be able to have poultry and fish for a few weeks (maybe a few months, what's the rush?) and meditate on the transition.
I of course will love and admire you no matter what you eat. That's what friends are for!
It makes sense to go one at a time, and that's how I was doing it just a few weeks ago, but the very next day, I was eating meat again.
I'm not sure what it is--it's a feeling--that I'm done. Like the decision was made when I wasn't looking.
And I do plan to not eat any meat for this week and then assess--I'm not claiming to be vegetarian yet, but, if I'm not frustrated at the end of this week, I think I just might be... I can't remember how it went last time, but I'm fairly certain it was the same thing. Wake up, done. Huh.
this soup looks amazing. i must try it someday. thanks for the recipe.
also, i have some thoughts on vegetarianism. i'll send you an email. have a good day, friend.
That soup looks really good...thanks for sharing your recipe. I hope you figure out what sort of nutritional regime finally feels right for you!
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