Kale and White Bean Soup with Grilled Garlic-Rubbed Bread
There’s nothing better on a brisk fall evening than being curled up in front of the fireplace with a warm bowl of soup and a slice of crusty bread. Seriously. Fall is the time for soup, garden greens, spiced apple cider, and fireplace stories.
While I no longer have my garden or my fireplace with me at my Philly apartment, I do have wonderful nearby farmer’s markets stocked with greens, along with a compact, workable kitchen where I can cook myself up some tummy-warming soup. Pair it with some sourdough bread (undeniably good for anytime of year) and an easy, comforting dinner has been created right in my city apartment.
What I love about this particular soup recipe is that it’s overall rather light, but it’s extra heavy on nutrients. Full of calcium and vitamin A-heavy kale, along with protein-packed beans, this soup fairs pretty well for containing a list of ingredients that can fit on less than two hands. Feel free to double the recipe if you’re serving more than a few people, although this soup is best within the first couple days while the kale stays nice and vibrant in color.
Check out the recipe here: http://foodfitnessfreshair.com/2010/11/07/kale-and-white-bean-soup/