Jan. 26, 2012

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:

  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:


  • 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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