Kale and White Bean Soup

Last week, I was feeling a bit under the weather with that general feeling of "bleh."  It was one of those evenings when all I wanted to do is sit at home under the covers with a hot bowl of soup.  This brothy, vegetable-filled recipe really helps makes life feel good again.  The ingredients in this soup that make for a well rounded pick-me-up include:

• Beans for some hearty protein and iron
• Cayenne for increased blood circulation,  potassium and vitamins A, B6, E, and C 
• Garlic historically used for antibacterial and antiviral purposes
• Kale for anti-inflammatory, calcium, and carotene 
• Tomatoes for antioxidants and vitamin C
• Vinegar for fighting infections 

Plus the many spices and the heat, both spicy and temperature, makes it a delight as well as a healthful meal.  This soup hits the spot!

Kale and White Bean Soup

1 bunch kale, stems removed and leaves chopped

1 large onion, chopped

3 ribs celery, chopped

4 garlic cloves, finely minced

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

2 teaspoon dried oregano

30 oz can diced tomatoes
15 oz can of cannellini

4 cups water

cayenne

juice of 1 lemon

1/4 cup red wine vinegar

salt and pepper to taste

1. Heat olive oil in a big pot over medium-low heat.  Sauté the onion and celery in the pot until the onion begins to brown and turn translucent.

2. While onion is cooking, prepare the kale by removing the center stem all the way up the leaf.  Cut the remaining, curly leaf into bite size pieces.  Rinse the chopped leaves to be sure all dirt is removed.

3. Once the onion has begun to brown, toss in the garlic and sauté about minute.  Add kale and let that cook in the pot while you add the parsley, basil, and oregano.

4. As the kale begins to wilt, add the canned tomatoes, cannellini, and water and allow the soup to simmer, adding extra water as needed, until the kale is tender.

5. Before serving, add cayenne, lemon juice, red wine vinegar, and salt & pepper.  Taste the soup and add more basil (or any other spice) to your liking.

Now curl up with your favorite tv show or a good book and enjoy your healthy road to recovery!  ...or just a light and tasty meal.  :-)

Oh My Sweet Pea!



Mint Pea Soup



Peas are in Season!

This minty pea soup is a great introduction to Spring with its fresh and tangy lightness that still leaves you with the feeling of home comfort.  It can be made in under an hour for a quick evening meal and can also be served chilled so this recipe is fantastic to make ahead of time if you plan to have guests over.  One thing to note is that frozen peas make this dish more budgetable and does not detract for the nutrition value of the meal.  I found this recipe on Chow and have modified it by adding white balsamic vinegar for a more crisp taste, but the essence is still there.

Mint Pea Soup

1/2 Tbs unsalted butter
1 medium leek, trimmed to white and light green parts only, halved lengthwise, thinly sliced and rinsed
1 cup gluten free vegetable broth
1-1/2 cups water
3 cups shelled fresh peas (about 2 1/2 lbs of peas in their pods or 16oz frozen peas)
1/4 cup loosely packed fresh mint leaves
freshly squeezed lemon juice
white balsamic vinegar
freshly ground black pepper
salt
Crème fraîche, extra virgin olive oil optional for the table

1) Heat butter in heavy bottomed sauce pan. Saute leek until it has softened.

I like to get the leeks a little brown to add flavor.

2) Add broth and water and bring to boil.  Add green peas.  Return to boil, reduce heat, and simmer until peas are tender (about 5 minutes).

So Green!

3) Remove from heat.  Stir in mint and allow flavors to meld for 10 minutes or so.

Lovely Mint!

4) If you have a submersible blender, this is the easiest way to purée the soup, otherwise, transfer soup to a blender or food processor and purée in batches until smooth. Add lemon juice, white balsamic, salt and pepper to taste.

mmmm...frothy-ness!

5) Serve hot or cold with a dollop of crème fraîche, a sprinkle of olive oil and/or finely chopped mint.

Pea Soup with Extra Virgin Olive Oil

Bon Appetit!