Kale and White Bean Soup was an easy dinner during this past week of hectic Christmas planning, shopping, parties, gift wrapping, decorating…such a busy time of year. This soup was also a welcome healthy, brothy and savory break from some of the rich sinful things we’ve been feasting on lately.
So how are your final days before Christmas shaping up? Still shopping for gifts? Have you finalized your Christmas Eve and Christmas Day menus? My house is decorated, gifts are all purchased and wrapped, Christmas movies are on the coffee table ready to watch, and I’m just now putting the final touches on my Christmas Day meal.
Christmas Eve will just be Bob and myself so I’m planning an appetizer recipe from Fleming’s Steak House, which is a cherry tomato, Burrata cheese, vinaigrette combo. And dinner will be a Grace Parisi recipe, Seafood Pan Roast that I found over at Food and Wine Magazine. I’ve made this before and we loved it.
Christmas Day, the kids will be here, so I’ve planned a Smoked Yoder Meats ham, which by the way the smoking technique and flavor of this ham won First Place at the Kansas State Fair this year. I’ll top it with a ham glaze recipe I found over at Noble Pig. I’m going to make a Potato Rosemary Strudel that a friend recommended. I’m a pretty confident cook, but I’m a little nervous about this one. You know me and that “dough issue”. There will be a crock pot full of scalloped potatoes as a backup just in case the strudel goes south. Classic Cherries Jubilee for dessert.
I’m still looking for that perfect green vegetable. I can’t have my beloved Green Beans Bolognese, I had those for Thanksgiving. Any suggestions?
- 1 tablespoon extra-virgin olive oil
- 1 medium sweet onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalk, sliced and include a few celery leaves
- 1½ teaspoons fresh rosemary, minced
- 2 tablespoons tomato paste
- 2 large cloves garlic, chopped
- 4 cups chicken broth
- 2-15 cans cannellini beans, rinsed and drained
- 1 bunch kale , center ribs removed, leaves chopped (about 4 firmly packed cups)
- 2 teaspoons cider vinegar
- grated Parmigiano Reggiano cheese to sprinkle on top
- salt and freshly ground black pepper to taste
- Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, and kale. Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes. Stir the cider vinegar into the soup and season to taste with salt and pepper. Serve and sprinkle with cheese.
Kale and White Bean Soup…It’s What’s for Dinner.
From The Kitchen of Lea Ann Brown