quick post: soup for dinner
Finally sat down to write my dinner party post and halfway through decided I better make something for dinner. We are definitely in soup season so I rounded up what I had and it turned out so good I just had to write a quick post. I did kind of have this in mind when I made a quick stop at the grocery today and picked up some pretty purple kale. When I was chopping the kale I considered getting out the Olympus Pen to take some pictures, but then I just forged on a little uncertain of the finished product. Oh me of little faith. The soup was really good and all I have to show for it is a photo of my second bowl.
Without further ado, because I still have dishes to do and the dinner party post to finish, here is tonight's quick and nutritious soup recipe.
white bean and kale winter soup
2 T olive oil
one white onion, chopped
3 cloves garlic, minced
1 1/2 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
6 C chicken stock
1 1/2 C diced or sliced carrots
2 15-ounce cans white beans, rinsed and drained
1 bay leaf
Parmesan rind or 1/2 C grated Parmesan
3 C chopped cooked chicken (rotisserie chicken is great and easy)
one bunch kale, cleaned, leaves coarsely chopped
Heat the olive oil in your soup pot over medium heat. Saute the onion until translucent, about 5 minutes. Add the garlic, stirring until fragrant for another minute. Stir in the thyme, cayenne pepper, salt and ground pepper and warm until fragrant, about 2 minutes. Add the chicken stock, carrots, beans, bay leaf and Parmesan rind (if you are using grated Parmesan, save it for serving). Bring soup to a boil. Add the chopped or shredded chicken and simmer soup for 20 minutes or so. Add the kale and cook until wilted. Remove bay leaf and Parmesan rind. Taste for additional salt and or pepper. Serve with grated Parmesan, if desired.
Without further ado, because I still have dishes to do and the dinner party post to finish, here is tonight's quick and nutritious soup recipe.
white bean and kale winter soup
2 T olive oil
one white onion, chopped
3 cloves garlic, minced
1 1/2 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
6 C chicken stock
1 1/2 C diced or sliced carrots
2 15-ounce cans white beans, rinsed and drained
1 bay leaf
Parmesan rind or 1/2 C grated Parmesan
3 C chopped cooked chicken (rotisserie chicken is great and easy)
one bunch kale, cleaned, leaves coarsely chopped
Heat the olive oil in your soup pot over medium heat. Saute the onion until translucent, about 5 minutes. Add the garlic, stirring until fragrant for another minute. Stir in the thyme, cayenne pepper, salt and ground pepper and warm until fragrant, about 2 minutes. Add the chicken stock, carrots, beans, bay leaf and Parmesan rind (if you are using grated Parmesan, save it for serving). Bring soup to a boil. Add the chopped or shredded chicken and simmer soup for 20 minutes or so. Add the kale and cook until wilted. Remove bay leaf and Parmesan rind. Taste for additional salt and or pepper. Serve with grated Parmesan, if desired.
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