Monday, March 2, 2015

Kale and Bean Soup

It rained today.  Torrential downpours complete with thunder from 10am - 11am.  And it snowed/hailed in downtown Huntington Beach.  On the beach.  On the pier.  They got 1/2 inch.  Crazy.

No better day for soup.  This was a little random, thrown together with whatever I had in the fridge and pantry.  I had 1/4 head of leftover roasted cauliflower that went in.  You could of course use fresh or omit.  I also used pinto beans because that's what I had, but canellini beans would be good, too.

Kale and Bean Soup


Ingredients:
  • 2 tablespoons coconut oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 cans beans, drained
  • 1/4 head cauliflower, chopped
  • 3 cups vegetable stock
  • 3 cups water
  • 1 large bunch kale, washed and chopped
  • salt & pepper to taste
  • juice of 1/2 lemon
  • crumbled feta
Directions:
  • In a heated soup pot over medium heat, add the coconut oil and sweat the onion.  Add the garlic and stir for 30 seconds.  Add the carrots.  
  • Mash half the beans with a fork, then add all the beans to the pot.  Add the cauliflower, vegetable stock and water.
  • Bring to a boil, then reduce to simmer.  Cook for about 15 minutes, uncovered, until the carrots and cauliflower soften.
  • Add the kale.  Add salt & pepper to taste, as well as the lemon juice.
  • Simmer for another 10 minutes or so.
  • Serve hot, topped with crumbled feta.
I served it over brown rice and added some leftover roasted asparagus for garnish.