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. In a large pot, heat olive oil
  2. Add garlic and onion; saute until soft and the onion is transparent
  3. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes
  4. 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
  5. Simmer 5 minutes
  6. In a blender or food processor, mix the reserved beans and broth until smooth
  7. Stir into the soup to thicken it nicely
  8. Simmer 15 more minutes
  9. Ladle into bowls; sprinkle with chopped parsley and shredded parmesan
 I served the soup with almond flour drop biscuits which are definitely a dinner staple at our house!  I usually make a batch of these every week to have on hand on the nights we have hockey practice and I need to throw together a quick meal.   This recipe is one I adapted from this site:


  • 12 cups blanched almond flour
  • 12 tsp salt
  • 12 tsp baking soda
  • eggs
  • 14 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 entry was posted in General, leftovers, quick and easy, recipes, themed lunches and tagged . Bookmark the permalink.

3 Responses to Soup…

  1. Julie says:

    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?

    • Jamie says:

      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!

      • Julie says:

        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!

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