There hasn’t been a whole lot of cooking (or blogging) happening in my apartment in the last 3 months. It’s been a busy (and exciting) few months…
I completed my first triathlon (more to come on this!)
I started my dietetic internship, and I cannot believe I am already 1/4 of the way done (more to come on this as well).
I unexpectedly had to move apartments…but am now living with this fabulous girl.
I ran my 4th half marathon.
And I’ve taken any free moment I’ve had to enjoy New England fall.
Last weekend I finally got back in the kitchen for some real cooking…and it felt great! When life gets chaotic, I often forget how therapeutic cooking can be. While I am totally fine throwing together a quick omelet or salad for dinner on the busy weeknights, it’s much nicer (and less stressful) to have a few nights worth of dinners waiting for me in my fridge when I get home from work/class/teaching spin/running club at 8pm, starving, and with a pile of articles to read to prepare for the next day of seeing patients! So, I’m making every effort to make at least one big meal on Saturday or Sunday with leftovers for the week. Just 2 weeks of doing this, and it’s already made a huge difference in my sanity on busy weeknights. I have lots to share with you, but I will start with this soup – perfect for a cool fall day (or when stuck inside hiding from a hurricane!). It’s hearty, belly warming, and chock full of nutrients.
White bean and kale soup
Recipe adapted from William-Sonoma Savoring Soups and Salads “Pureed White Bean Soup”
- 1/2 medium yellow onion, chopped
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 2 oz proscuito, diced into small pieces (optional)
- 1 28 oz can cannelini beans, rinsed
- 1 28 oz can whole stewed tomatoes (with juice)
- 2 cups chopped kale (any variety)
- 4 fresh sage leaves, chopped or 2 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 32 oz vegetable broth (I recommend low sodium and adding your own salt to taste)
- salt and pepper to taste
- Heat olive oil over medium heat in large soup pan. Add onion and saute until soft. Add garlic and cook for another minute. Add proscuito (if using) and cook until slightly browned on edges.
- Add kale and cook for 3-5 minutes (until slightly wilted). Then add tomatoes (whole) and let simmer for about 10 minutes. Add beans and herbs and let them cook in tomato broth for about 5 minutes.
- Pour in vegetable broth and turn heat to low. Let simmer for about 10 minutes.
- With stick blender, blend soup to your liking (see note below if you don’t have a stick blender).
- Season with salt and pepper.
- Enjoy with a nice slice of crusty bread!
Note: If you don’t have a stick blender, you can use a ladle and pour half (or all) of the soup into a regular blender and blend to your liking. This soup could also work without being blended at all.
What are your favorite fall activities? What about fall recipes?
- your food and fitness friend