Saturday, April 16, 2011

Day 132: Kale & White Bean Soup over Grilled Ciabatta

S. and I stopped at Alstede's Farm Market today and they had a table with a sign on it that said "First New Jersey Harvested Vegetables of the season" or something like that, and on that table was some beautiful Kale - so we bought a bunch. What to do with it? Soup!

I used a variation of the recipe from Day ? when we made this soup with Swiss chard and cannelloni beans.
I made a broth from about 5 cups water, 2 carrots, 1 small potato, 1/2 turnip, 1 stalk celery. some parsley, 2 scallions, 1 onion, salt & pepper
Sauteed a chopped onion in 1 tablespoon butter - cooked 5 min or so
Chopped the Kale (small chop)  - added and cooked down
Added the broth and 1 can of rinsed and drained navy beans cooked for about a half an hour while I made the grilled bread and set the table
I sliced up a beautiful, fresh ciabatta roll
Sprayed each side with olive oil cooking spray, and grilled the slices on the George Foreman grill, until they got nice grill marks
Those who like garlic - rubbed garlic on the grilled bread & placed 2 slices in a bowl
Then we poured over some soup and grated a little Parmesan over the top

This was a perfect supper for me, and for S. L.was still hungry - so he had a second course of a chopped apple with walnuts, plain Greek yogurt and honey.

No comments:

Post a Comment