



This recipe write up comes from my friend David, and it was a great hit! Above it is shown served over crusty bread.





Kale and White Bean Soup!

2 bundles of lacinato kale (Tuscan Kale, substitute with Broccoli Rabe

rather than regular Kale if you can't find lacinato kale)

2 cans Canellini Beans (or equivalent of fresh beans soaked overnight)

1 White Onion (chopped)

5-7 Cloves of Garlic (minced but not too fine)

pinch of crushed red pepper flakes

(non-vegan add) parmigiana or pecorino romano cheese (fresh block not pre-shredded)

1 loaf of freshly baked Tuscan white bread



Saute onions in large pot with olive oil until relatively clear

add garlic and stir for a couple minutes. (do not burn the garlic!)



Just before the onions and garlic are completely cooked, toss in the

kale and red pepper flakes and cook down for a couple minutes.



Add 6-7 cups of water, about a teaspoon or 2 of salt (probably more if

you like a salty soup like me :) and slice off the rind of the

parmigiana and toss it in.



Bring to a boil then turn down heat and let simmer for about 15 min



If you are using canned beans, wait until the very end to toss them in

and just warm them up to avoid over cooking. If you are using fresh

beans, allow them time to cook in the soup. (read instructions for

cooking beans i have no idea)



Slice the bread into thick slices. Drizzle with olive oil and toast.





TO SERVE:



Place the toast in a bowl and ladle soup on top.

Sprinkle some parmigiana cheese on it! Why not?! You deserve it!





EAT! YAY! YUM!





















This fantastic meal gave us the energy to go out dancing all night. Enjoy!





While in Philadelphia, I was lucky enough to have my roommates from college come down from New York and visit me. Even though we tried out a bunch of great restaurants, we also took a night to cook and drink wine.Once we gathered all the necessary ingredients at the Reading Terminal Market, we set out to make this amazing soup!I had mine without the cheese and it was AMAZING! My friend Reva made an incredible brushetta to go along with it. It was chopped tomatoes, basil, garlic and olive oil over toasted bread. They had buffalo mozzarella as well, but I was fine without.