This past week with maybe one exception, Mother Nature has made it clear that the cold weather has arrived and it is time to break out the gear to stay warm outdoors. To stay warm indoors, it is also time to break out all the soup and stew recipes we love to prepare.
My slow cooker has returned from its summer vacation and together we’ve been testing recipes for braised beef, pork shoulder and even a chicken curry. All of them were tasty, but have not yet met my standards for the blog. I want to work on them to be sure they are worth your effort!
In the meanwhile, I did want to share this recipe for Tuscan White Bean and Kale Soup. It’s easy, hearty and is very flexible. I made it to share with my cousins this past week when we gathered at my house to learn how to make string cheese (pictures coming soon to the blog). After a busy morning, it was so nice to sit down and share something warm and comforting with two women who mean the world to me.
I hope you make it soon and enjoy it with people you love. Read Tips from The Kitchen Scout at the end of the recipe for ways to mix it up to create your own version. And if you are looking for a good squash recipe, there is a link at the end of the post for my Butternut Squash Risotto that appeared on the blog one year ago.
Until next week!
Shout out to the hubs who assisted with this photograph…
As always, I would love to hear what you think in the comments below. If you make the soup, please let me know how it goes!
One Year Ago: Butternut Squash Risotto
- 2 Tablespoons olive oil
- 1 large onion, diced (about 2 cups)
- 2 cups chopped or sliced carrots (5-6 average carrots)
- 1 leek, white and light green parts cleaned and sliced
- 1 Tablespoon chopped garlic (2-3 garlic cloves)
- 1 Tablespoon chopped fresh rosemary
- 3, 15.5 ounce cans cannellini beans (white beans), drained and rinsed
- 1, 14.5 ounce can diced tomatoes
- 6 cups low sodium chicken broth
- 8 leaves Tuscan kale (Lacinato), ribs removed and sliced
- 1 Parmesan rind, if you have it
- Extra Virgin Olive Oil, Balsamic Vinegar and Parmesan cheese for serving
- In a large Dutch oven or soup pot, warm the olive oil over medium heat. Add the onions, carrots, leeks and a sprinkling of kosher salt. Cook the vegetables until the vegetables are soft and translucent (but are not brown), approximately 15 minutes. Add the garlic and the rosemary and cook with the vegetables for about one minute to release their flavors.
- Add the beans, diced tomatoes, chicken broth, the kale and the Parmesan rind. Stir to combine.
- Bring the mixture to a boil and then reduce the heat to a simmer. Cover the pot and simmer for approximately 40 minutes.
- Season to taste with kosher salt (I used about a teaspoon) and some freshly ground black pepper.
- To serve, ladle the soup into bowls and drizzle with extra virgin olive oil and a splash of balsamic vinegar. Grate Parmesan cheese over the top of the soup.
Tips from The Kitchen Scout
There are so many ways to make this recipe your own. You can swap out the Kale with any green you prefer such as Spinach or Swiss Chard. You can add extra chicken broth if you like your soup to have more liquid. You could also add some slices of cooked chicken sausage to add even more protein and bulk. Just add a little more broth or water to compensate. If you don't like the flavor of rosemary, use oregano. And you can swap out the white beans with whatever variety you prefer. Enjoy!
My family loved this recipe, Valerie – Daniel licked his bowl clean!
I am so glad to hear that, Rachel! Thank you for writing!
Great photos! Looks delish!
Thank you, Ellen!
This looks delicious! Already sent it out on facebook….
Thanks, Linda – I appreciate that!
YUM! YUM! YUM! Looks delicious. I love making soups once it starts getting chilly. Can’t wait to try this.
I hope you enjoy it, Anne!
This soup looks delicious and oh so healthy, I can’t wait to make it.
Keep the soup, stew and slow cooker recipes coming we need them to survive the winter!
Will do, Kris and thank you! Healthy this one definitely is!