Tuesday, October 9, 2012

White Bean and Kale #Soup for #WeeknightSupper

It is only Tuesday, but oh what a long week it has already been.  We have been busy attending the movies at KinofestPDX {yes, I know nobody feels sorry for me ;)} and Ron went to see the final movie tonight.  So for dinner it was just the girls. You know how it goes, right?  I pick the girlies up at school, and since it was sunny out there was some playground time before walking home.  At home there was a snack before homework for the girlies, and making dinner for me. Yes, right...this post is about our dinner tonight. Yup, I am getting there just give me another second...Both girls need help with their homework, so dinner had to be something that pretty much cooks itself.  Good thing I prepared at least a little bit :)

I quick-soaked 1-1/2 cups of beautiful Cannellini beans so at least I was semi-prepared.  We received our new CSA delivery yesterday so there was also plenty of fresh produce.  Here is a picture of the original plan {it included spinach}

White Bean and Kale Soup
Splash of olive oil
1 onion diced
Pinch of salt
1-2 carrots cleaned and diced
1-1/2 {dry} soaked beans
4 C water
2 tomatoes chopped {or any other vegetable}
1 large zucchine sliced {or any other vegetable}
1 cube vegetable bullion broth {be sure it is dairy free}
Splash of white Balsamic Vinegar
1 bunch of Kale coarsely chopped
1/2 C grated Paremsiano Regiano {optional}
Salt, pepper, {optional} paprika

1. Heat splash of olive oil in a stock pot - when hot add onion and sauté with a pinch of salt. When soft,
2. add carrot until bright and orange then add,
3. Beans, and water.  Bring to a slow simmer and cover.  When beans are soft add,
4. tomatoes, zucchini, and bullion cube.   Simmer for another 10 minutes or so then add
5. Splash of white Balsamic Vinegar - adjust pepper, and add paprika. Then,
6. add Kale until wilted; add Paremsiano {if using} then adjust salt.

Enjoy! - Alena had second helpings, and Mia Rosie finished her entire bowl....


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