Soup...
I have a busy day planned at the studio so I knew today's lunch needed to be quick-and-easy! With that in mind I made a hearty soup for dinner last night knowing I could send the leftovers to school for lunch. The soup I made contains kale which I talked about in my last post as being one of the best vegetables in season this month. I love kale because it's loaded with iron and it's so easy to prepare...especially when you're throwing it in a soup. The recipe I made last night is one I found onthis site:
Kale and Bean Soup:
- 1tablespoonolive oil
- 8garlic cloves, minced
- 1mediumyellow onion, chopped
- 4cupsrawkale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough)
- 4cupschicken broth, divided
- 2(15 ounce)canscannellini beansor2(15 ounce)cansnavy beans, undrained, split
- 2(15 ounce)cansslicedcarrots, undrained
- 1(28 ounce)candiced tomatoes
- 2teaspoonsItalian herb seasoning
- salt and pepper
- 1cupchoppedparsley
- shreddedparmesan cheese
- In a large pot, heat olive oil
- Add garlic and onion; saute until soft and the onion is transparent
- Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes
- Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper
- Simmer 5 minutes
- In a blender or food processor, mix the reserved beans and broth until smooth
- Stir into the soup to thicken it nicely
- Simmer 15 more minutes
- Ladle into bowls; sprinkle with chopped parsley and shredded parmesan
Ingredients
- 21?2cupsblanched almond flour
- 1?2tspsalt
- 1?2tspbaking soda
- 2eggs
- 1?4cup butter
Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the butter and eggs. Stir the wet ingredients into the flour mixture until thoroughly combined. Drop 1/4 cups of batter 2 inches apart on the baking sheet. Bake for 15 to 20 minutes or until golden brown and a toothpick inserted into the center of a biscuit comes out clean. Let cool briefly on the baking sheet.
Makes about 6 biscuits
This morning all I had to do was warm up the soup and throw it in a thermos and it was ready to go. A great quick-and-easy lunch option especially on a cold, winter day! Today's lunch includes: Kale and bean soup, carrots/hummus, grapes, cheese, almond flour drop biscuit, Quest cinnamon roll bar.
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