Рецепт Hearty Veggie Soup with White Beans and Kale
One of my New Year's resolutions is to take my lunch to work most days of the week. This commitment requires a bit of planning so I decided this past weekend to make a hearty soup and freeze it in individual servings so it would be easy to pack it and go in the morning.
It was pretty easy to decide what kind of soup to make after Dan came into the kitchen with a small bunch of kale from our garden. I always swell with pride when we retrieve some home-grown treat from our humble back-yard veggie plot. It's such a great feeling to wander outside and decide what to make based only on what's ready to be pulled from the ground.
Plus, my work friends are highly impressed when they comment that my lunch looks good and I respond, "Yes, it is good-- especially the kale that my husband grew in our garden and harvested just for me make this healthy and delicious soup."
Ok, so maybe they're more annoyed by that comment than impressed.
I need to work on that.
Hearty Veggie Soup with White Beans and Kale
Serves 8
- 2 tablespoons olive oil
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 medium red onion, chopped
- 1 cup ditalini (small tubular pasta)
- 2 quarts chicken or vegetables broth
- 1 small bunch of kale, stems removed and chopped
- 1 15 ounce can cannellini beans, rinsed and drained
- 3-4 sprigs of fresh thyme, stems removed
- 1 tablespoon fresh parsley, chopped
- salt
- pepper
In a large stock pot heat the oil over medium heat. Cook the onion and carrots, stirring occasionally, for about 5 minutes. Add in the celery and continue cooking another 5 minutes, or until the onion has softened.
Add the broth and the kale. Increase the heat, bring it all to a boil and then add in the pasta. Reduce the heat and allow the soup to simmer for about 10 minutes, or until the pasta is cooked and the veggies are cooked (cooking the soup for 10 minutes will leave the veggies with a bit of a bite, so if you want them more tender cook for additional 5 minutes, or so). Add in the herbs and season the soup with salt and pepper, to taste.
Serve with grated Parmesan cheese.