This week’s new recipe was prepared courtesy of Brian, as I am somewhat on bed rest after my operation last week. I am sure I could cook, within reason, but Brian would rather play it safe than sorry, especially as I have a ten pound lifting restriction. So he prepared a recipe I’ve been craving, featured on 7GenBlog, with only minor assistance and direction from me. What a great guy!
Kale and Bean Soup (7GenBlog’s Recipes We Love, Jan 27, 2011)
- 2 tablespoons olive oil (extra virgin if you have it)
- 1 pound of kale, leaves pulled from stems and chopped (should be 4-5 cups).
- 1 medium onion, chopped
- 1 small carrot, peeled and chopped
- 2 garlic cloves, chopped or pressed
- 1 small bay leaf or half a large leaf
- 1 teaspoon salt
- Pinch or more of black pepper
- 1 medium potato, peeled and chopped into small pieces
- 4 cups of chicken or vegetable broth
- 2 cups water
- 1 14 oz. can white beans, rinsed and drained
- Optional: diced sausage
“Directions: Heat oil in heavy pot over medium heat for 30 seconds. Add onion, garlic, bay leaf, salt and pepper and stir frequently until onion begins to brown, about 6 minutes. Add kale, carrot, potato, broth, and water and cook until potatoes are tender, about 20 minutes. Reduce heat and add beans and sausage and simmer, uncovered, for 3-4 minutes. Discard bay leaf, adjust seasonings and serve.”
I like how the blog describes this as “a very forgiving recipe”, in terms of substitutions. This was at the end of a long work day, so Brian cut a few corners. He washed and chopped up a handful of baby carrots instead of a single whole carrot. He also used a can of sliced potatoes, rinsed and drained, instead of a whole raw potato, and didn’t bother to remove the stems from the very roughly chopped and rinsed kale. For the canned beans, he chose Great Northern beans, also well rinsed and drained.
He was a little frustrated when he realized that he had tossed the canned potatoes in at the same time as the other ingredients, since canned potatoes are already cooked and soft, and probably should have gone in a little later than the other ingredients. Contrary to our expectations, though, they did not crumble apart into mush, but held together well. The carrots were perhaps a little underdone, but still quite tasty.
Brian ate his soup with lots of hot sauce, as he lives on hot sauce, and was suspicious of any recipe with so little spices and herbs added. But I ate the soup as is, and it was delicious, in a nourishing and warming way. Those leftovers are mine! This is a relatively easy recipe, especially if you follow the same substitutions Brian did, and with some bread on the side and/or sausage added to the soup would make a filling meal for most people. I am so glad Brian tried it for me.