Le Food Snob

Updated 2.12.2019.

If it seems like I haven’t been posting in a while, it’s because I haven’t been. Instead I’ve been out living my life, which must make me sound like a loser who never left her house until February 2014. I swear that’s not true! But I have been eating out more recently and trying to squeeze in work outs more often. Neither of which are conducive to spending lots of time in the kitchen.

I probably won’t be posting for the next few weeks either. I’m attempting a 10-day detox, and unless I find a really delicious recipe for steamed Asparagus, you won’t be hearing from me. Or unless I ditch the detox.

Since I won’t be able to eat most anything that I would normally eat or cook, I did not spend much of this weekend cooking. Instead I went to the Waffle Window for one last hurrah this morning. I did spend the afternoon making a big pot of soup however. It’s been in the high 30’s and raining all day. Days like these make me want to eat soup. Plus I knew that this soup would probably freeze well and I needed to use up a big bag of kale that’s in my fridge (kale is not part of my detox).

ingredients.

  • 1/2 red onion, chopped (yellow onion is fine if you don’t have red)
  • 4 cloves garlic, minced
  • 5 oz chopped kale
  • 1 c. dried cannelini beans (soaked in water overnight, drained)
  • 1 14.5-oz can diced tomatoes w/basil, garlic and oregano (can sub 6  to 8 oz tomato paste)
  • 4 c. chicken or vegetable stock or broth
  • 4 to 6 c. water
  • 1 c. orzo or ditalini pasta (or other short cut pasta)
  • parmesan rind
  • Italian seasoning or oregano or basil, etc., to taste
  • salt and pepper, to taste
  • freshly shaved parmesan for serving

directions.

  1. Place the beans in a medium pot, add water to cover by 2-inches and bring to a boil. Turn the heat down to medium and let simmer for 45 minutes to 1 hour, or until just-tender. Reserve one-fourth of the beans.
  2. Meanwhile, in a large soup pot, heat the olive oil over medium heat. Add the onions and garlic and saute for 3 to 4 minutes. Add dried oregano or other seasonings at this point, if desired. Add stock or broth and salt and freshly ground black pepper, to taste.
  3. In a food processor or blender, process the beans (except for what’s reserved) along with some stock mixture until smooth. Add the puree back to the soup pot, along with the reserved beans and can of tomatoes. Add the kale and parmesan rind.
  4. Cook until the broth has reduced and thickened a bit, and the kale has wilted and lost its green color. Add the pasta and cook at rolling boil until tender – about 7 minutes. If you can find that parmesan rind, fish it out before serving.
  5. Serve immediately with freshly grated parmesan cheese and some peasant bread.

When you add the pasta to the soup, it makes the soup very thick. You can thin it out with some water, stock or broth. I had to thin the soup out even though I love a thick soup.

The second time I made this soup I used a slightly different method. I pureed all of the beans with the broth, onions and garlic. Then I added tomato paste because I didn’t have any diced tomatoes. The soup got rather thick at that point. Then I added some ditalini noodles and cooked them at a rolling boil until they were al dente. Finally I added the kale.

Recipe rating: 

Advertisements

5 Replies to “Tuscan White Bean and Kale Soup”

  1. and good luck on the detox!! (I just saw that part). We do juicing every once in a while, too, for when I have flare-ups, like recently….so Good Luck. 🙂

    Like

    1. Thanks, Kathy! The detox made my life miserable but worked. I’ve begun to incorporate the detox foods into my life, which means I haven’t been doing much yummy cooking recently! I’ve always wanted to do a juice fast but figured I would never make it. I feel like I would be hungry all the time!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Internet Marketing Tips

Everything about internet marketing

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always

thebrookcook

If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on Dining in and Out.

Little Lilly Meets the World

Every step is a memory

Hankerings

From cheeseburgers to foie gras — eat what you hanker for.

TRAVEL PLACEBO

The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.

GoanImports.com

Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

%d bloggers like this: