On Wednesday, many individuals will embark on a journey of restraint. I am a lapsed Catholic, but I still practice faith in my own ways. I haven’t decided what to give up for Lent yet, but I have a few good ideas. The one I’m probably going to go with will be the hardest one to stick to, but I suppose that’s the whole point.
This soup is all about restraint. It’s smooth and monochromatic and understated. The ingredients are few and the time it takes to make is minimal. Believe it or not, the inspiration for this came from a mac and cheese recipe. One element became another became another became another. I left certain notes of the original: the creaminess, the heat, um…..the color green? I guess that’s about it.
But since it’s green it can also count as a St. Patty’s day recipe. A twofer.
Despite its simplicity, it is good and nourishing. It’s got protein from creamy white beans and all the crazy iron and stuff you find in kale.
This soup is definitely on the lighter side, so you may not want to count it as a whole meal onto itself. Maybe the start of a meal, or a healthy pick-me-up to tide you over until dinner.
- 6 cups hard packed kale
- 4 cups veggie broth (don't use the unsalted kind)
- 1 large jalapeno
- 1/2 tsp microplane grated garlic
- 1 can of northern white beans, rinsed and drained
- 3 tbsp starch of choice (tapioca, corn, potato, rice)
- salt to taste
- Pour 1 cup of the broth in a wide and deep skillet. Bring the heat to medium, cover, and bring the broth to a bubble.
- Add the kale to the skillet and cover again. Let it wilt and darken, about two minutes.
- Once the kale wilts, puree it along with the rest of the ingredients until a even consistency is reached.
- Return to the pan until it's nice and hot.
- Serve immediately, with an extra jalapeno for garnish,if you wish.