Temperatures are finally starting to rise (at least momentarily) here in the Bay Area – thank goodness! I’ve been dealing with chilblains for the past few weeks (IYKYK) and dressing in multiple layers to stay warm.
Since it was still quite brisk on Sunday, I whipped up a batch of vegan white bean soup with kale to utilize some fresh produce from Cal-Organic Farms. While not the most attractive concoction, it’s incredibly comforting and convenient … and quick to assemble!
That said, I’m ready for a change of pace. In fact, I already know what recipe to tackle next. Any guesses? I’ll give you a hint: It’s one of many delectable noodle dishes in Marion Grasby’s new cookbook, Always Delicious (an early Valentine’s Day gift from a friend).
Recipe adapted from Midwest Foodie.
- 1 tablespoon olive oil, plus more for finish
- 1 medium yellow onion, diced
- 2 carrots, peeled and cut into ¼"-thick rounds
- 4 stalks celery, cut into ¼" pieces
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 2 15 oz. cans cannellini beans, rinsed and drained
- 1 tablespoon white balsamic vinegar
- 4 cups packed torn red kale leaves
- kosher salt and freshly ground black pepper, to taste
- chopped fresh parsley (for serving, optional)
- croutons (for serving, optional, see notes)
- In a large pot, heat olive oil over medium heat. Add onion, carrots and celery and cook, stirring occasionally, until tender, about 8 minutes.
- Add garlic, sage, thyme and oregano and cook for 1 minute.
- Add vegetable broth, coconut milk and beans and bring to a boil. Boil for 2 minutes, skimming off any scum that rises to the top.
- Remove about 2 cups of vegetables, beans and liquid from pot and purée; return to pot. Add balsamic vinegar and kale. Simmer until kale wilts, about 5 minutes. Season with salt and pepper to taste.
- Drizzle with olive oil and top with parsley and croutons, if using.
