Since before our wedding, I’ve been staring at the over-sized orange dutch oven decorating our stove top, just waiting to use it. I felt as though the time had come when New York City’s “Fall” had come around. With that chill in the air, I made some bean soup. And it was really good. Super hearty, healthy, seasonal and fulfilling. Should you feel the need to use your big pot for something other than decorations, might I suggest this recipe –
White Bean and Kale Soup
3 T. olive oil
1 yellow onion, diced
2 carrots, peeled and diced
1 bunch of Lacinato kale, woody stems removed and greens chopped into 1″ thick pieces
2 large garlic cloves, chopped
1/2 tsp. kosher salt
2 cans of white beans, drained
1 28 oz. can of diced tomatoes, drained
4 C. of vegetable broth (or chicken if you’re feeling meaty)
1 bay leaf
1/2 C. grated parmesan + 2 T.
1/2 C. orzo
2 T. minced parsley (optional)
Salt and freshly ground black pepper to taste
- In a large dutch oven, heat olive oil over medium high heat.
- Add diced onion, carrot, chopped kale and garlic. Stir frequently until translucent, about 10 minutes – careful not to brown.
- Stir in 1/2 tsp. salt, drained beans and tomatoes, stock and bay leaf. Bring to a boil then reduce heat to medium and simmer for 15-20 minutes allowing the flavors to meld. Stir occasionally.
- Once flavors have mingled, add orzo and stir to combine. Let soup simmer until pasta is al dente, about 10 minutes. Stir occasionally to ensure orzo doesn’t stick to pan.
- Add 1/2 C. grated parmesan, stir to combine.
- Remove bay leaf.
- Ladle into heated bowls. Sprinkle with remaining 2 T. parmesan cheese and optional parsley, if using. Add salt and pepper to taste.
Whats great about this recipe is that by the next day, the pasta will have soaked up all of the liquids turning the soup into a pasta dish. Talk about mileage in your food! A whole new dish with leftovers, all ready to go.
Hope this warms up your cold belly as well as it did Joel’s and mine!