It took all of my restraint not to title this, “It was AWESOME and healthy… WOW”.
Really, I’m still in shock. It might sound like a ho-hum dinner, but it was so tasty. And like, crazy healthy. Just a bunch of veggies and beans; doesn’t get healthier than that, folks. Plus, some super easy, delicious rosemary bread that tastes like you slaved away for hours, but we’ll get to that in a sec.
Kale is a friend to us. We use it to make chips, eat it in this yummy (for real) salad, and throw it into this soup. I was a little worried that the kale would retain its crunch and have the texture of what my husband refers to as “shoe leather”, but it melted right into the soup. Very exciting. As a home cook, you always worry that you will serve a healthy dish, it will taste terrible, and turn your entire family off to vegetables. All of us loved this soup, it was so flavorful. Ok, so my daughter just “liked” it, but that was still huge for her.
That’s right. The kid who, mere months ago, only liked chicken nuggets, ate this up. If anyone tells her how healthy it is, I will have strong words for them.
I also made one of my favorite side dishes, rosemary bread. It’s so simple because you use pre-made pizza dough.
Roll it into a ball shape, and top it with the ingredients on the right. I love when recipes call for dried herbs, because (usually) that’s all I have on hand.
Yummmmm. Use grated sea salt for more flavor.
Be generous with the olive oil. It helps the rosemary to adhere to the bread. More rosemary=more flavor.
Bake it according to the instructions on the package, (I used Pillsbury) and viola–the perfect bread for dipping in soup.
This one will be in heavy rotation this Fall & Winter. Try it!
Garlic White Bean & Kale Soup
Tablespoon of olive oil
2 medium onions
6 cloves garlic
1 teaspoon paprika
5 bay leaves
Pinch chili flakes
Cracked black pepper
2- 2 ½ cups cooked white beans
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) whole tomatoes
1. Heat a olive oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic.
2. Add all other ingredients, bring to a boil, season to taste, and serve. If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.
Easy Rosemary Bread
1 package refrigerated pizza dough (such as Pillsbury)
drizzle of olive oil
approx. 1 teaspoon sea salt
1 Tablespoon dried rosemary
1. Preheat oven according to instructions on pizza dough package. Spray a cookie sheet with non-stick spray. Form pizza dough into a flattened ball shape on top of cookie sheet.
2. Drizzle olive oil on top of dough. Sprinkle on sea salt and rosemary.
3. Bake in oven according to package instructions.
4. Cool for 5 minutes, then slice into wedges and serve.