Soup season is closing in faster than anticipated. I love soup… and even more so, I love the humble porridge. Almost by default, if I’m alone at home, it’s porridge; the same porridge. I would make it every day from scratch. And also in the summer. I know… I know… I sound like a grandma right? And that has sparked a little discussion among my friends. Thankfully my neighbor was on my side, and we were quick to point out that besides the clear health benefits, soups are the perfect canvas for what’s in season. And the perfect time to share why I haven’t got wrinkles at almost 41. Maybe it’s good genes? But it is definitely in the soup!
It is a simple way to sooth and hydrate, hydrate, hydrate, and you don’t have to be a master chef to create a warm, simmering broth of goodness. It is inexpensive too, especially when you work with what’s in season. They become ever-changing and never boring.
A lot of my love for soups, porridge and all meals of that nature, comes from winters counting penniesand trying not to turn on the heat in our apartment. By choice of course. Didn’t loathe it back then at all, and I still love it now because the simplicity keeps me grounded.
Today I had some Parmigiano-Reggiano cheese and some garlic around that I wanted to use up, so I decided to make a hearty Kale and White Bean Soup. This soup is aromatic with a kick! It has a smokey garlic flavor and a little spice kick from the pepper flakes.
Here we go!
:: 1 small bunch of Kale (remove stems)
:: 1 can of cannellini beans or white beans
:: 1 can chicken broth + 1 can of water
:: Garlic, sliced
:: Pepper flakes
:: Olive oil
:: A sprig of Rosemary
:: Cheese. Goal is to use up the Parmigiano-Reggiano
:: Bread. Yes you’ll want a mountain of bread! Dunk slices, or chop it up. It’s all good. I like chopping mine into cubes, and dropping them into the bowl. Very hearty.
:: Grab a pot. On medium heat, give the olive oil, garlic and pepper flakes a toss. When they get fragrant, add chicken broth and water.
:: Bring to a boil.
:: Then, add beans , kale and rosemary leaves.
:: Turn down heat. Simmer until kale is tender.
Slice some bread.
Ladle soup into bowls.
Top with Parmigiano-Reggiano.
AND, make sure you have a mountain of bread when you enjoy this one!