Kale and White Bean Soup is such an easy and tasty dish to make. It only takes a few minutes at the stove before you can sit down with a loaf of crunchy bread and some good company for a great meal. It’s an ideal dish when time is limited but your hunger isn’t!
Saturday Chores Left Behind
I had such a fun Saturday last weekend! Usually, Saturday morning rolls around and all I can think about (after coffee, of course) are things that need attention: right now I’m thinking about cookies that should be baked, cards that should be written and mailed, and the tree that should be put up and decorated.
But this weekend, my husband and I banished the “shoulds.” Instead of tending to the holiday chores, we decided to live dangerously and put off most of those things for one more weekend and just do what we felt like doing.
At this time of year, most people in other pars of the country aren’t getting ready to go to the farmers market, but that’s where we were headed –- we’re so lucky for our mild winter weather (if you’re jealous, call me in July when it’s 118 degrees out).
We reached the Phoenix Public Market, milled around and shopped, picking up some great produce, fresh baked bread, a dozen tamales to freeze and eat on Christmas, and our favorite goat cheese from Lauren at the Crow’s Dairy stand. With all of this delicious food around us we worked up an appetite and decided to grab some lunch downtown.
It Really is the Holiday Season!
On our way to the restaurant we ran across an outdoor, holiday-season ice rink. What a sight! The rink was decorated with sparkling, colored lights for the evening, and the trees were decorated with ribbons, bows and packages wrapped in shiny colors. Kids and adults wobbled by on their skates, moving round and round the chilly rink wearing mittens, not feeling the 70-degree temperature surrounding it. If I squinted my eyes and stood on the ice, it was sort of like being at Rockefeller Center…sort of. Nonetheless, it was festive enough to get us in the mood for Christmas!
We made it to lunch and enjoyed our time lingering over our plates and a few cocktails. To make matters more festive, my Prosecco was served in a short coupe champagne glass – the kind that makes you feel like you’re ringing in the New Year with the likes of Don Draper.
By this point we were definitely in the holiday spirit and set out for a little more shopping. Once we made it home we were exhausted! Saturday night is usually reserved as a going-out-to-dinner night, and earlier in the day we picked a place to go. No reservation, of course, because that’s how most restaurants in Phoenix roll. But the inevitable happened. Once we sat down at home we were too tired to get up to head back out.
Saturday Night Soup Special
What about dinner? Too tired to make anything that was time-consuming and too hungry to wait around any longer, my husband jumped up and started something in the kitchen: Kale and white bean soup.
This soup is easy to put together, healthy and filling (and kale is such the “it” vegetable these days). Our trip to the farmers market helped inspire our meal. You can add whatever vegetables you like, or even sausage for extra flavor. About 25 minutes later, we were enjoying our soup with fresh baked bread topped with goat cheese quark spread. A great meal to end a great day!
Recipe for Kale and White Bean Soup:
Serves 4-6 people
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup onion, diced
- 2, 14.5 ounce cans white beans (cannellini beans), drained and rinsed
- 2 large handfuls of kale, ripped into small pieces, stems removed
- 3 cups vegetable stock
- 3 cups water
- 1 teaspoon dried rosemary
- 1/4 teaspoon crushed red pepper
- Salt and pepper to taste
- Optional: Parmesan cheese to grate on top
- Using a large pot over medium-high heat, add the olive oil. Once hot, add the onion and garlic and sauté until the onion is soft.
- Add the beans, kale, veggie stock and water along with the seasonings and bring to a boil. Turn down the heat and simmer until the kale has softened.
- Serve in individual bowls and sprinkle with the Parmesan cheese. Serve with crunchy bread.