I can always feel February coming because my green Le Creuset pot calls my name, asking me to fill it with, well, anything, really. The holidays are a distant memory, and desperate yearnings for Spring aren’t making it come any faster. Especially this winter, when we’ve been hit with storm after storm after storm, my kitchen and body and soul crave… soup.
Kitchen-Sink Soup is just that – anything that I have on hand or have miraculously thought to buy preemptively goes into my pot with broth and seasonings, then gets hand-blended into creamy perfection. Soup is one of the easiest things to make well without a recipe. All it takes are the tastiest and most natural of ingredients – vegetables, chicken or veggie stock, sea salt and freshly ground pepper, and a protein such as beans, lentils or meat. The simpler, in a way, the better.
But if you want a delectable recipe, follow this one, for Kale and Carrot Soup with White Beans. For this soup I had picked up a few things: a bunch of carrots with the greens, as carrot greens are good for you and provide a rich carrot smell more than the carrots themselves, 2 cans of Cannelli beans, and a big bunch of green kale. The rest I had around, and peeled and threw in for fun.
The result? A blend of sweet (from the parsnips, sweet potato and carrots) and bitter (from the kale), made hearty from the white beans. Easy to prepare, and it’s provided me with about 6 healthy servings to get through a week of working from home.
- 1 small bunch of carrots (about 8 small carrots), scrubbed and chopped
- 1 bunch of carrot greens, thoroughly washed, and chopped
- 1 sweet potato, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 medium red onion, chopped
- 1 pint of clear vegetable or chicken stock
- 4 cups of water
- I bunch of Kale, chopped
- 4 large cloves of garlic, chopped
- salt and freshly ground pepper to taste
- 2 cans of white Canelli beans
- olive oil to taste
- Place the carrots, greens, parsnips, onion, sweet potato, broth and water in a medium pot (preferably cast iron), and bring up to a boil.
- Lower heat to a simmer, and cook for 1/2 hour or until vegetables are almost cooked through.
- Add kale and season with salt and pepper, cook for another 15 minutes until kale is soft.
- With a hand blender or standing blender, blend soup until smooth.
- Add Cannelli beans and cook until warmed through.
- Add olive oil to taste when serving.