What is your favorite soup for a cold and dreary winter day? We want to hear from you! It does not have to be meatless (lent is half over.) Please submit your recipe in the comment section of the blog, If you object to sharing the recipe please just share the name of the soup. If there is a story to go with your soup all the better, please share.
The third Friday of Lent supper featured a White Bean and Kale soup. The original recipe is form Epicurious, about 5 years ago. It is a very hardy soup that only needs a piece of cornbread or crusty bread to sop out the bottom of the bowl. 1 pound of Navy or Great Northern beans or equivalent canned, 4-5 carrots sliced, 3 gloves of garlic minced, 2 onions rough chopped, 1-2 tablespoons olive oil, 5 cups vegetable or chicken broth, 1 Parmesan rind, 1 teaspoon fresh rosemary chopped, salt & pepper to taste.
Cover beans with water and allow to come to a boil. Remove from heat and allow to soak for 1 hour. Drain, rinse, and put in a large dutch oven or soup pot,cover with broth heat to simmer. While beans are heating sauté onions until tender, add garlic, stir continuously until very aromatic. Add onions, cheese rind, salt and pepper, and rosemary to beans. Simmer uncovered until beans are tender, In Texas this takes about an hour, in Colorado at 6000+ feet it takes almost 2 hours.. It may be necessary to add more water or broth as the beans cook. Add carrots and simmer 5-10 minutes.Add kale, and simmer until kale has wilted and is tender, 5-10 min. Taste and add salt and pepper as needed. This soup freezes well. Put in containers and allow them to become cold in the refrigerator and then place in the freezer. “There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”
Laurie Colwin, ‘Home Cooking’ (1988)