The other day I saw a soup recipe on Whole Foods’ website that peeked my interest. It was a kale and white bean soup which looks delicious and the ingredients list was rather small and simple, plus I recently cooked some cannellini beans from the bulk section and they have been sitting in my freezer for over a week, begging to be put into a soup. Despite not having one of the main ingredients, kale, I decided to try the recipe with what I had on hand. It turned out quite nice and can easily outshine any ‘regular’ minestrone I’ve ever eaten in my formerly gluten filled life. As I said, I started out with the basics of the WF’s kale and white bean soup recipe, but instead of 4 cups of kale I used 2 cups of chopped broccoli + 1/2 cup chopped celery + 3/4 cup chopped leek. I also used extra onions, about 1/4 more, and since the white beans I had seemed less than 14.5 oz. I added about 1/4 cup french green lentils I had also stored in the freezer. Once I had all of that in the soup according to WF’s directions, I added about a teaspoon of thyme and at least a tablespoon each of oregano and basil (all dried) + a lot of freshly ground black pepper and some Mediterranean sea salt. While that was all coming together I cooked up half a box of Quinoa noodles (the multi-colored veggie spiral kind) and added them in the soup. After scooping into bowls I added shredded Parmesan on top. I think this will become a regular in my soup rotations.
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