A Winter’s Day

It’s snowing heavy in Boston today, blanketing the city in a beautiful white silence. No cars, no horns, no sirens. Only a snowy winter wonderland to behold. A perfect day to stay in, read a book, hit the pause button on daily life… And cook soup!

Here’s a new favorite, passed to me and Denise from Dr. Ed of Amoskeag Chiropractic.

3 T olive oil
1 C chopped onion
1/2 C chopped carrot
1/2 C chopped celery
1/2 tsp salt, divided
2 garlic cloves, minced
4 C organic veggie broth, divided
7 C stemmed, chopped kale (I used one bunch)
2 (15 oz) cans no-salt added cannellini beans, rinsed, drained and divided
1 (15 oz) can no-salt added black beans, rinsed and drained
1/2 t freshly ground black pepper
1 T red wine vinegar
1 t chopped fresh rosemary
 
Heat a large pot over medium high heat.  Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups veggie broth and kale.  Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
 
Place half of cannellini beans and remaining 1 cup of veggie broth in a blender; process until smooth.  Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup.  Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

 

Enjoy! And, let us know if you think this would be a good soup to serve at Each Peach Café when we open sometime the end of February or beginning of March… Yes, the café is one step closer to becoming a reality!

Augusta