Wednesday, October 26, 2011

Kale and Cannellini Bean Soup

There are only two people who know how much weight I've gained since I quit smoking last December. I've kept this information reigned in from the general public for two reasons. First and foremost, because the Macy's people are really adamant about us not giving out our weight information before we fly in their annual Thanksgiving Day Parade. (Look for me floating behind Goofy, like a big turd.) And secondly, because the fewer people that know that weight gain number, the fewer people I have to kill if the word gets out. I've always been the kick-ass-first, take-names-later kind of gal.

With all that in mind, you'll forgive me for posting this diet recipe please. I made it for the first time a month or so ago and liked it so well that I wrote it down so I could make it again. Yesterday I bought some kale and cleaned out my veggie drawers (not my vegan panties; my other veggie drawers) and made this soup a second time. I decided to blog about it so I would have the recipe at my fingertips whenever I wanted to give it another go round.

For all of you who are new to kale, you're not alone. Until I made this soup the first time, I hadn't tried it either. It's so full of fiber and nutrients it'll grow knots on your knuckles and bunions on your behind if you eat it too often, so be aware of that fact and also remember that I lie often. Additionally, there is a fair amount of beans in this recipe so......forewarned is forearmed. (In other words, stock up on toilet tissue, if that's not TMI)

Regarding the preparation of the kale, the tough stems need to be removed before using. Just tear or cut them out before chopping the kale into bite-size pieces.

Mag's Pound Droppin' Kale and Cannillini Bean Soup

2 TBSP olive oil
3 leeks, white and light green parts only, chopped first then rinsed well to remove dirt and grit
1 red bell pepper, seeded and diced
2 carrots, diced
salt and pepper
pinch of crushed red pepper flakes
1 bay leaf
1/2 tsp dried thyme
2 quarts chicken broth
3 cans (15.5 ounce each) cannellini beans, drained and rinsed, DIVIDED
12-16 ounces of kale, thick veins and stems removed, chopped

In large soup pot heat oil over medium heat. Add the leeks, bell pepper and carrots. Season with salt, pepper, red pepper flakes, bay leaf and thyme. Saute for 5-7 minutes. Add the broth and bring soup to a boil. Reduce heat and simmer for 20-25 minutes or until veggies are tender.

Place TWO of the cans of cannellini beans in a blender or food processor. Add a cup of liquid from the soup pot and puree the beans. Add the puree back to the soup pot and then stir in the remaining can of beans. Add the kale. It will seem like a lot, but it reduces quickly. Simmer for 10-15 additional minutes.

Remove bay leaf before serving.

18 comments:

June said...

"bunions on your behind"....LMAO. Where do you get these things? Now seriously, this looks like a plum delicious soup and I'll be trying it asap. There will be some people who absolutely won't believe I could make something without heavy cream, cheese or hot sauce in it, but this'll be a first. LOL

The Mom Chef said...

If you're behind Goofy, then you can look ahead and see me right behind Garfield. ::sigh:: I'd eat the soup, but I don't think I could get the family to do so. I guess it would defeat the purpose if I said it needed bacon?

M.J. Jacobsen said...

Great recipe, but I had to wait to read it because I was laughing soooo hard! Just what I needed today! :) (the jokes and the soup)

Kat said...

Looks like good soup and I enjoyed reading your post. Have a great day!

Debbie said...

I love kale and have been eating it since I was a child but I have never had kale soup. I will have to try this, it looks delicious!

Shelby said...

You are too freaking funny! I love you Mags!

Pam said...

Floating behind Goofy, like a big turd. Love you!

Kat said...

Hang in there. I am still proud of you for quitting that nasty habit. I quit will be 12 yrs ago, and gained weight, and am just now losing what I gained!!! Love your sense of humor Mags.

Velva said...

This kale and bean soup look beautiful. I am growing kale for the first time (fingers crossed).

As always, I smiled while reading your post.

Cheers.
Velva

SeattleDee said...

I am a closet kaleaholic, and love it in soup, as a salad, under eggs, etc. Throw in some browned and drained chunks of Spanish chorizo sausage along with a sprig of fresh rosemary for a tweak of your soup recipe; it could make you swoon.

April was in CT now CA said...

I'm kale obsessed, can't wait to try this!!

thisoldbroad said...

How did you know I've been craving soup & was trying to work up the energy to make some? Never tried Kale before, (always suspected it'd taste like alfalfa), but for you I will.

If I can fight off the urge to make fresh bread & a non-diet salad to go with it.. even better.

Enjoy your day!

thisoldbroad said...

PS - Don't wear brown on parade day! Wear light blue. Better to be a fluffy cloud than a turd! And stop calling me Goofy!!! XOXO

Moogie said...

Mags..... I thought I saw you lurking in the woods behind my house. The sawed-off shotgun was the giveaway. But I swear (really I do swear all the time) I haven't told a soul, except Dave, a few of my gal-pals, and I think I wrote something on facebook.

Jen @ My Kitchen Addiction said...

Oh, I can so relate! After surgery earlier this year, and having 6-8 weeks of sitting on the couch (munching on snacks), I packed on quite a few pounds myself. I've been gradually trying to lose a few and get back to eating healthier. This soup is a fabulous place to start. I love kale in soups!

Lea M. Callais said...

I have never yet cooked with kale - this looks like the recipe to try! You just make me laugh, by the way - you sweet smelling non-smoker!

Raven Whitman said...

I just made a similar soup two weeks ago. Yummm

Rosemary & Garlic said...

Please tell me that I don't have to eat kale to lose weight...