It has been a very chilly and damp day today in NC. Nothing drives me to the kitchen like this kind of weather! So tonight, I made one of our favorite soups for dinner: White Bean and Kale.
The husband and I are both perfectly happy with a big bowl of hot, hearty soup and a slab of bread or stack of crackers as a meal. This recipe is a fast fix while some of our other favorites are better suited for the crock pot. And speaking of the crock pot, I think it’s pretty darn wonderful to walk in the door at the end of a long work day to the mouth-watering aroma of something that’s READY TO EAT now!
In addition to being easy, this soup gives us a vegetarian meal. We try to do that every so often; it’s good for us. So…ladle up and enjoy!
White Bean and Kale Soup
1-3 cloves of garlic, minced (choose whatever suits your taste)
1 cup of chopped onion
24 ounces of chicken broth or stock
2 cans (14.5 – 15 ounces each); can use Great Northern or Cannellini
4 cups of kale, torn in small pieces (I use more with no problems)
Freshly ground pepper to taste
Saute garlic and onion in oil. Add the broth/stock, beans and kale. Bring to a boil and let simmer until kale is tender. Add pepper and serve.
Quick and Delicious
We end up with 1.5 bowls of soup each. You could probably serve 4 if you added sandwiches, cheese toast or a salad.
I hope you’ll try it. Let me know if you enjoy it!
Marfe, Melanie, Amy, me and Carol
Every year I get together with four of my dearest friends from college for a long weekend of catching up. Scattered from Chicago to Vermont, and Alexandria to North and South Carolina, we’ve managed to carve out 4 days a year for over 25 years. We descend on the Sullivan’s Island, SC home of one of our group in late spring. Sunny but not-too-hot days are perfect for whatever we may want to do; this year it was kayaking and a palm tree painting adventure. The warm, slow evenings are our favorite, because this is when we drink wine, talk a lot and cook together.
Historically a bunch of planner types (we have lightened up over time), we usually pick a theme for the food fest before we arrive. However, this year we decided on a smorgasbord approach – bring a recipe or two you haven’t made and we’ll experiment on each other. With enough variety on hand you can toss out the losers. Drink enough wine and it all tastes good!
Dinner is served on the second floor piazza as darkness settles over the marsh. Music, laughter and the noises of insect nightlife can go on for hours. Old memories are summoned and new ones are made. The still waters of long standing friendships get deeper.
One of our all time favorites was the coconut cake, delicious on a warm summer evening (or any time of year). Invite someone over and enjoy!
3 12-ounce packages of frozen coconut
2 cups of sugar
2 cups of sour cream
Mix well and chill overnight.
1 box yellow butter cake mix (a bit better if you add about ½ tsp. almond flavoring to batter)
Bake the cake according to the directions in two 9” layer pans. Split the layers. Cover with icing made day before. Gently wrap and put back in the frig for 3 days before cutting.
If you can’t wait 3 days, that’s ok! Just give it a little more time in the frig so the icing really soaks in.