Day 10 – Baby, it’s cold outside
It’s snowy(ish), cold, and January. Perfect day to hunker down and make a big pot of soup. I’m taking a break from referencing the cookbook, 1,000 Vegan Recipes today. Ok technically I just referenced it, but I’m not going to use it for any recipes today. I’m broadening my horizons and using something you may have heard of, the internet. I was in the mood for a warm and hearty lunch. I love soups that are crammed with veggies, and are great for dipping crusty bread into. Sadly, I don’t have any, but that’s a good idea for those of you who do.
I found a Barley Stew with Leeks, Mushrooms and Greens courtesy of the Bon Appetit Test Kitchen, that got my tail wagging. I replaced the barley with teeny tiny potatoes (yes, they’re really called that, you can find them at Trader Joe’s if you don’t believe me), and added in carrots, cannelini beans, and spices. I’m getting ready to have another bowl now. Just goes to show that hearty doesn’t necessarily have to mean meaty. Stay warm!!
Winter Soup with Cannelini, Cremini & Kale
- 2 tablespoon olive oil, divided
- 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
- 1 1/2 cups sliced cremini (baby bella) mushrooms
- 2 garlic cloves, pressed
- 1/4 teaspoon red chili pepper flakes
- 1 cup carrot, peeled and cut into bite size rounds
- 4 cups vegetable broth
- 2 cups filtered water (or 2 more cups veg broth)
- 2 cups kale, trimmed, center stalks removed, leaves coarsely chopped
- 1 cup teeny tiny potatoes, sliced in halves
- 2 cans (15 ounce) cannelini beans, no salt added
- 1 bay leaf
- salt & pepper to taste
- chopped parsley, garnish
1. Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Try to keep the leeks together so they “sweat” and cook to translucency without caramelizing and turning brown.
2. Add mushrooms, garlic, and chili pepper; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 5 minutes. Add carrots and saute about 3 minutes.
3. Add kale, 4 cups broth, 2 cups water and cook until kale is wilted, about 1 minute.
4. Be sure to rinse beans and wash potatoes before using. Add beans, potatoes, and bay leaf. Bring to boil. Reduce heat to low, cover, and simmer until potatoes are almost tender, about 20 minutes. If you eat dairy, add a leftover parmesan cheese rind to help give the broth body and add tremendous flavor.
5. Pull out cheese rind (if you used it). Using a paring knife, check that the potatoes are cooked. The knife should go in with no resistance. Garnish with chopped parsley. Serve with crusty bread.
Wash vegetables and fruit with a spray rinse like this one from Healthy Harvest, available at Whole Foods and online.
Inspired by recipe from the Bon Appetit Test Kitchen