December 14, 2012

Kale & White Bean Minestrone

Will and I are trying to eat less meat. For the first few weeks we weren't so successful, there were a lot of carbs involved. But, over time we've gotten better. This biggest change has been planning meals at the beginning at the week so we're not struggling to come up with dinner at 6 pm. Another change has been adding new vegetable into our diet. Kale was high on the list of veggies to try. I went back and forth on what to try it in, but in the end soup won. This soup was perfect. Warm, rich, and a little salty. I was afraid I wouldn't like the texture of kale, but it tasted like any other wilted green. If the weather is a little chilly this weekend, I suggest you try this soup. I may dabble in kale chips this weekend. Wish me luck. 

Kale & White Bean Minestrone 
serves 8-10

2 tablespoons olive oil 
1 medium yellow onion, decided 
2 carrots, decided 
4 cloves of garlic, minced 
2 cups cremini mushrooms, sliced 
1 bunch kale, chopped 
1 can cannellini beans, drained 
1 28oz can crushed tomatoes 
1/4 cup red wine 
4 cups vegetable broth 
1 sprig of rosemary 
salt and pepper 
pecorino cheese 

In a large pot heat the olive oil over medium heat. Add the onions and carrots and cook until softened (5 minutes). Once softened, add the mushrooms and garlic, cook for 2 minutes or until softened. 

Deglaze pot with red wine, stir to get brown bits off bottom of pot. Add crushed tomatoes and chicken stock, bring to a boil. Once boiling add sprig of rosemary and kale. Season with salt and pepper. 

Let simmer covered for 45 minutes. Serve warm with pecorino cheese. 


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