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 on this site:
Kale and Bean Soup:
- 1 tablespoon olive oil
- 8 garlic cloves , minced
- 1 medium yellow onion , chopped
- 4 cups raw kale , chopped (be sure to remove the spiny sections, there won’t be many, but those that remain will be tough)
- 4 cups chicken broth, divided
- 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans navy beans , undrained, split
- 2 (15 ounce) cans sliced carrots , undrained
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons Italian herb seasoning
- salt and pepper
- 1 cup chopped parsley
- shredded parmesan cheese
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In a large pot, heat olive oil
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Add garlic and onion; saute until soft and the onion is transparent
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Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes
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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
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Simmer 5 minutes
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In a blender or food processor, mix the reserved beans and broth until smooth
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Stir into the soup to thicken it nicely
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Simmer 15 more minutes
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Ladle into bowls; sprinkle with chopped parsley and shredded parmesan
Ingredients
- 2 1⁄2 cups blanched almond flour
- 1⁄2 tsp salt
- 1⁄2 tsp baking soda
- 2 eggs
- 1⁄4 cup 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.
This all looks delicious! One question about the biscuits – you list butter in the ingredients list, but the directions mention ghee or oil. Do you melt the 1/4 cup butter and whisk with the eggs?
Oh, dear! I forgot to change the directions. I adapted this a bit from the original recipe. I use butter (not ghee or oil…those are suitable replacements if you don’t want to use butter). I melt the butter and whisk that with the eggs before adding to the dry ingredients. I hope that helps!
Perfect – thank you! Looking forward to making both recipes for dinner tonight. I’ve been reading your blog for months, but this is my first time commenting. I absolutely love your blog – keep up the GREAT work!