Wednesday, December 7, 2011

Tuscan Style Kale Soup


 I feel awful. My head is foggy and my nose is competing with my leaky faucet for most annoying tool.



 I can't help but wonder how my kids can function like this....because they do. The little ones are currently enjoying what I affectionately refer to their glazed doughnut phase. Their faces shiny and shellacked.


 Yes, it's gross.
But lots of things they do are.

So I do the only thing I know how...and make soup.
And I feel better...at least for a little while.


Tuscan Style Kale Soup
Saveur-The New Comfort Food

1/4 cup olive oil
1/2 cup chopped flat leaf parsley
6 ribs celery, chopped
3 carrots, chopped
4 cloves garlic, chopped
1 onion, chopped
salt & pepper
1 28oz can while tomatoes, undrained
2lbs trimmed, roughly cut kale
3 14 oz cans cannellini beans
10 cups water
4 cups chicken stock
stale ciabatta

Heat 1/4 cup oil in large stock pot and add parsley, celery, carrots, garlic, onions and salt & pepper. Sautee until soft and golden (about 15 minutes)

Dump the can of tomatoes in a bowl and squish them with your hands then add to pot and reduce heat to a simmer for about half an hour. {side note: I could not get Lucille Ball stomping grapes out of my head while I was doing this....and now neither will you}

Add kale, 2 cups of beans (you drained them, right? Although I'm not sure how much that really matters aside from the yuck factor of bean juice) water and stock ( I know I specified chicken...that's what I had on hand, but beef or vegetable would also be fabulous).
Bring to a boil.
Reduce heat and simmer until kale is soft... about 30 minutes.

Smush the remaining beans with a fork. Remember when I said bean juice is yucky? Well, I take it back. It comes in handy when smushing beans. Add this to the pot and cook until the soup thickens the way you like it.

Break up the stale bread and place in bowl just before serving.

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