The weather is playing tricks on me. One moment the sun is shining brightly fooling me into spring and the next it’s dark and rainy. I just don’t get it! The cherry blossoms and daffodils are out despite a crazy rare snow storm last Friday. Spring may very well be around the corner but when it’s chilly it’s nice to cozy up to a bowl of hot soup. Tonight was one of those nights. I was easily tempted by 2 white bean and kale soups by fellow bloggers, Rorie’s Ribollita and Crystal’s White Bean & Kale Ragout. How lucky I was to have a can of white beans in the cupboard and a bunch of veggies in the crisper. Here’s my version based on both of these lovely sounding recipes!
white bean & kale soup
2 T olive oil
1 red onion, diced
1/2 head of garlic, diced
1 celery stalk, diced
1 carrot, diced
2 potatoes, diced
1/2 tin of diced tomatoes
4 leaves of kale, chopped
1 tin of white beans, drained
Salt and pepper to taste
Pinch of red chili pepper flakes
4 slices of rye bread
1 T butter
2 cloves of garlic, crushed
1. In a large soup pot, heat oil over medium heat and add the onion, garlic, celery, carrot and potatoes and heat until onions look wilty. Add tomatoes and enough broth to generously cover vegetables. Add salt, pepper and red chili flakes, cover and bring to a boil. Turn down heat and simmer until vegetables are soft, about 30 minutes or so.
2. Add chopped kale and white beans and simmer for an additional 30 minutes.
3. In a fry pan, melt butter over medium heat and add crushed garlic and bread. When toasty and golden on one side, flip bread over and toast until crisp.
4. To serve, add 1 garlic toast in bowl and pour soup over top.
the same is happening to the weather in boston! i was running in shorts over the weekend, and it snowed today.
anyway, the soup looks very good. perhaps it is not yet time to leave the soup recipes behind and break out the spring salads…
Genevieve, I heard Boston was unusually warm this past weekend! Luckily snow is very rare here and it was kind of enjoyable…but I just want spring to get here soon!
The world is indeed falling apart. In Albuquerque, we had a few inches of snow Sunday (the first precipitation in THREE months) and the next day? Flip flops and 60 degrees. Messed. Up. great for soup, though. 🙂
Yeah, sounds like crazy weather all ’round Jana!
Dawna, it’s such an easy-to-make soup, so you should definitely give it a try…especially since it will be soup weather for a bit longer!
I’ve been wanting to try this kind of soup – I’ve never even eaten one, let alone make it. White beans are supposedly quite high in calcium, which is something on my radar at the moment. I still have one small container of beef-barley soup lurking in the fridge, but I need to make more soup soon. One thing about this crazy-ass weather, it’s always good for soup!
Well, sounds like it’s soup weather pretty much all over, and Toronto is no exception. Saturday was gorgeous and warm, and I rejoiced at the thought of exchanging my parka for my leather jacket, and then the weather turned colder than it was in January! Not funny!
I remember when Rorie posted her soup recipe … and how I see yours. Beans + greens … mmm, I want some!
Yum, yum, yum – now, that’s my kind of soup – I’ll have to ttry it!
Tania, right now the sun is shining and I can’t wait for my work to finish so I can go outside and enjoy it! I ate the last bit of soup as my breakfast today and I’m sad to see it gone. So tasty!
Rorie, this is such a good soup and if I would have had a loaf of good bread I totally would have followed your recipe and added the bread. This, however, was a nice compromise!