So I'm trying to go meatless a couple days a week at our house.
When this recipe landed in my inbox I decided I would definitely be making it.
I made a few changes and this reflects them.
1 TBLS olive oil
1 onion, diced
1 large stalk of celery, chopped
4 cloves garlic, minced
5 cups vegetable stock
1 cup white wine
3 potatoes, cut into bite-sized pieces
1 tsp chopped fresh rosemary
1 tsp chopped fresh sage
1 tsp chopped fresh thyme
1 (16oz) can cannellini beans, rinsed & drained
1 (16oz) can diced tomatoes (unless you have nice fresh ones!)
2 cups finely chopped kale leaves
1 - 2 TBLS red pepper flakes
ground black pepper to taste
Heat the olive oil in a large stock pot. Add onion and celery and cook until softened and translucent. Add the garlic and cook for a couple minutes more.
Add red pepper flakes and heat through.
Next add vegetable stock and white wine; stir in the potatoes, rosemary, sage, thyme and kale. Bring to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans and tomatoes. Add black pepper to taste, and simmer, covered, for 30 more minutes.
And now for the pictures!
I rarely have natural light in my kitchen, but this wicked snowy Saturday I had an abundance. I'm not sure if I like the natural light pics. What do you think?
Anyway... step by step...
Chop your veggies
Saute the onion and celery in the olive oil.
(blurry LED light)
Add garlic & red pepper flakes.
(more LED light)
I ended up adding a good bit more red pepper flakes for a nice spicy kick.
Add veggie stock and wine.
(more LED light)
Since I don't drink wine, I like to buy little four packs. They're recipe sized so none goes to waste.
That's what I had on hand.
All of the liquid is in there... not very pretty is it?
Time for nice fresh herbs.
(all that natural light reflecting all over the place!)
Nice fresh healthy kale!
(natural light... but the kale looked so much green than this pic)
You want to wash that really well... I let it soak in cold water to be sure to get all of the dirt out of those curly leaves.
Into the pot with the potatoes.
Bring it to a boil, reduce heat, cover and simmer until the potatoes are tender.
Time to add the cannelini beans and tomatoes and some black pepper.
Take a little taste of the broth. Is it spicy enough for you?
It wasn't for me, so I added a bunch more red pepper flakes.
Cover and simmer for 30 more minutes.
(regular compact fluorescent light... doesn't that look nicer?)
This soup was a HUGE hit at my house. I've already made another big double batch of it, which is also gone.
It's spicy and hearty and so satisfying. It's also very healthy! Win/Win!
Hawaiian Ribs Slow Cooker Recipe
6 hours ago