I know I have mentioned this before, but one of my first restaurant jobs was in a bakery (Christy’s, which occupied the space that is now Galaxy Diner) so this has been on my list to visit.
The pastries looked scrumptious, and I had to get a Seeded Twist, along with a loaf of Polenta Bread. While i was standing in line, I turned to Amanda (go check out her blog, Into It) and said ” I am making Kale and White Bean soup now!”. Proving again, even after a full brunch, I am always thinking about food.
Kale and White Bean Soup
(adapted from quite a few recipes)
extra-virgin olive oil for sautéing
1 diced yellow onion
2-3 carrots peeled and sliced
4 large garlic cloves, roughly chopped
salt and pepper
1/2 tablespoon italian seasoning
red chili flakes (optional)
1 (32 ounce) box low-sodium vegetable broth
4 cups packed chopped kale (I used lacinato kale)
1 (14.5 ounce) can diced tomatoes (fire roasted were on sale so I used those)
grated Parmesan for serving (unless you are keeping it vegan)
1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed
In a large saucepan, heat olive oil saute onion and carrots for about 3-4 minutes, add garlic, salt, peeper, Italian seasoning and chile flakes (if using), cook 3 minutes longer.
Add chopped kale, tomatoes and broth, stir and cover. Cook 15-20 minutes or until kale is tender. Add cannellini beans. Serve hot with crusty bread