Yum! Thanks Cozy Kitchen!

White Bean Kale Soup, French Onion Soup Style

Adapted from Gywenth Paltrow’s My Father’s Daughter

Serves: 4

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3 tablespoons extra virgin olive oil

1 onion, sliced thinly

1 fennel bulb, stems and fronds removed, sliced thinly

3 large garlic cloves, minced

Pinch red chile flakes

1/4 teaspoon dried oregano

2 15-ounce cans cannellini beans, rinsed and drained

2 pints chicken or vegetable stock

Coarse salt

1 bunch of kale, stems disgarded and leaves torn into bite-sized pieces

8 thin slices baguette

1 cup of Gruyere or Parmesan cheese

Heat the olive oil in a large heavy soup pot over medium-heat. Add the fennel and onion and cook for 25 minutes, stirring occasionally.  At the 25 minute mark add the garlic and cook for 2 more minutes. The onions and fennel will be slightly carmelized–this is good!

Add the chile flakes, oregano and pepper and cook for a minute. Add the beans and stock, bring to a boil, lower to a simmer and add salt to taste, and let cook on low heat for 1 hour. Note: I didn’t need any extra salt.

Stir in the kale leaves and let it cook for 2-3 more minutes, or until slightly cooked. Lade into four ovenproof bowls. Float two toasts on each bowl and evenly distribute the cheese. Put the bowls under the broiler until the cheese is bubbly, less than a few minutes.

This has been the best soup so far and there are great photos on the site. http://www.acozykitchen.com/white-bean-kale-soup-french-onion-soup-style/

Everyday Food Spring Vegetable Soup

Note: Most of the time I double the recipe so it feeds both of us all week for lunch.

Ingredients
-1 tablespoon plus 2 teaspoons extra-virgin olive oil
-2 medium leeks (white and light green parts only), halved lengthwise cut into 1/4 inch slices, rinsed well, and drained
-coarse salt and ground pepper
-5 cups low sodium chicken broth (I used vegetable broth)
-1 1/2 pounds russet potatoes, peeled and cute into 1/2 inch cubes
-1/2 pound green beans, trimmed and halved
-4 cups parsley leaves (from 1 bunch)

1. In a medium pot, heat 2 teaspoons oil over medium-high. Add leeks and season with salt and pepper. Cook, stirring frequently, until leeks are soft and lightly browned, about 6 minutes. Add broth and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are barely tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes.

2. Meanwhile, in a food processor, combine parsley leaves and 1 tablespoon oil and process until finely chopped. Remove soup from heat and stir in parsley puree.

Martha Stewart's Lentils

Red Lentil Soup with Sage and Bacon

Ingredients

• 5 slices (4 ounces) bacon, cut into 1/4-inch dice
• 2 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 4 medium carrots, cut into 1/4-inch dice
• 6 fresh sage leaves, minced, plus more for garnish
• 1 1/2 cups red lentils
• 1 teaspoon ground cumin
• 5 cups homemade or low-sodium canned chicken stock

Directions

1. In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
2. Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
3. Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
4. To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage

Cleaning Out Cupboards, Home Brewing and Lentils

My husband starting brewing almost a year ago. He has made about 30 or more varieties and held a beer food pairing event. It has been a great experience. He has made MANY IPAs, brown ales, various Belgians, and my favorite was the Christmas ale.

In the process of brewing, Bob has begun taking over more and more space in the kitchen. He has been quarantined to a few drawers, cupboards, and part of the fridge. He also has the entire basement. Bob decided he was going to start making soup out of that leftover food that everyone has sitting in the cupboard. He started by making various bean soup recipes and graduated to lentils. Since, we have decided to make a large batch of soup each week for us to have for lunches. It is pretty healthy and low in calories. Bob lost 30 pounds over the winter on his soup and beer diet!