I have had a bunch of kale in the refrigerator and a hankering for some white bean soup lately, but every recipe I looked up seemed boring. Some featured a tomato base, which I didn't want. And so I did what I usually do: I gave up on the recipe and let my tastebuds guide me. The parsnips and the tahini add a nutty, warm flavor to the dish. And, as you'll notice, this is a true-to-the-season winter soup. Add a splash of red wine vinegar or lemon juice at the end to give it a crisp finish:
INGREDIENTS
1 C dry white beans, soaked overnight (or 2 cans fresh)
2 bay leaves
2 Tbs. olive oil
1 large parsnip, cut in quartered rounds
3 medium potatoes, cubed
2 tsp dried sage
3 cloves garlic, minced
1-2 C chopped kale, stems removed
2 Tbs tahini
1/4 C soy creamer or soymilk
In a medium soup pot, cover beans with water and add the bay leaves. Simmer for 1 hour. If using dried beans, drain the water once and replace it with fresh water about half-way through, to reduce gas effect. If using canned beans, cook for only 30 minutes.
With about 25 minutes left for the beans, pan fry the potatoes and parsnips in olive oil and sage. Set on medium heat and cover, stirring occasionally. After 10 minutes, add the garlic. Once the garlic is soft, pour a splash of water in the pan and add the kale, covering once again. Steam for 10 minutes more. Once kale is tender, stir everything into the pot with the beans. Add the soy creamer and tahini and stir until creamy and smooth. Add more water, if desired.
We served this with some homemade wheat bread and some dipping oil with herbs sent to us from my brother and his partner. It was delicious, and I hope you enjoy it! Buen provecho!
Post script: After I made this, Jen sent me a recipe for Polenta with White Beans, Braised Kale and Roasted Pears. YUM!
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