Wednesday, May 18, 2011

Kale and White Bean Soup

This is my first week of summer vacation . . . and 65°F has been the highest temperature. And it has been raining. Wonderful.

When I think of summer foods, I think of fresh fruits and vegetables, bright salads, delicate cakes, and chilled smoothies. Kale and White Bean Soup doesn't really come to mind. However, if you're having a cold and rainy week like we are, this soup would make an excellent lunch. Pair it with some fresh whole-wheat bread and you have yourself a satisfying, nutritious lunch. I made two batches this week, and paired the second with King Arthur's No-Knead 100% Whole Wheat Bread.

This recipe is from the Skinny Bitch: Ultimate Everyday Cookbook, which is filled with recipes that are "crazy delicious" and "good to the Earth and great for your bod." Yay for veganism!

2 tablespoons grapeseed oil
1/2 onion, finely chopped
1 garlic clove, chopped
1 cup (130g) peeled and chopped carrots
1 celery stalk, chopped
1/2 cup (75g) peeled and cubed potatoes
2 tablespoons tomato paste
6 cups (1.4 l) water
2 tablespoons white miso paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
2 cups (135g) chopped kale with the hard spine removed
1 (14 ounce/400g) can white beans, drained and rinsed
1/4 teaspoon dried thyme
1 tablespoon chopped fresh basil
Pinch of Pepper

Heat the oil in large saucepan over medium heat. Add the onion and sauté until golden brown, about four minutes. Add the garlic, carrots, celery, potatoes, and tomato paste until the ingredients are well combined. Add the water, white miso, cumin, coriander, and salt and bring to a boil. Lower the heat and simmer 30 minutes. Add the kale, white beans and thyme and simmer another half hour. Garnish with basil and pepper before serving.

Cal: 150 Fat: 5g Sat Fat: 0g Carb: 21g Fib: 5g Pro: 5g

  • This recipe makes six servings.
  • I chopped up everything at the beginning.

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