I have a new 5-quart pot and I love it. I call it the perfect pot. I love the way it looks and everything that has bubbled, simmered or seared in it has turned out perfectly delicious. Let’s hope the trend holds up. In this case, it did. In may seem a tad bit early in the Florida “Autumn season” to cook soup as we have yet to feel the slightest true cool breeze (without 90% humidity). However, I mentioned in a previous post, it’s Fall in my heart. This vegetarian soup is so hearty that you don’t need anything else to go along with it. This was my first experience with cannellini beans (or white Italian kidney beans) and I was very pleased with the result. I’m sure you could substitute these with plain white beans or red kidney beans without it changing the flavor one bit. Experiment with what you have and I’m sure it will be great!
- 4 cups dried cannellini beans (soaked overnight)
- 2-3 cups vegetable broth (or 4 if you don’t want to use water)
- 2 cups water
- 1 bunch fresh kale, coarsely chopped (with or without the stem. I kept the stem.)
- 1 medium onion, coarsely chopped
- 2-3 garlic cloves, pressed (or diced)
- 1/2 red bell pepper, sliced
- 1 tsp paprika
- 1 tsp red pepper flakes
- sea salt & black pepper to taste
- Saute onion in a little bit of veggie broth until transparent.
- Add broth, water, beans and bring to a boil. Cover and simmer for 20-30 minutes or until beans start to get tender.
- Add kale, red pepper, garlic and all seasonings for the remaining 10-15 minutes and simmer on medium.
- Soup is done when veggies & beans reach desired tenderness.