soup stew is one of my favorite things to make at the beginning of a week (or weekend) and nibble on for days. It’s simple, hearty, and fantastically aromatic- your whole house will smell like some idyllic Italian countryside. And it packs a whopping four cups of kale!
Of course the best part is that it also packs a whole baguette!
Which is bested only by the six cloves of garlic and rustic rosemary scent that will fill your kitchen.
And the rest of your house too.
Kale + Bread Soup
4 cups kale
1 large zucchini
1 large onion
1 cup mushrooms
6 cloves garlic
2 sprigs fresh rosemary
1 stale baguette
4 cups veggie stock
1 can diced tomatoes (14 oz)
1 can cannellini beans (14 oz)
3 tablespoons olive oil
shaved cheese to garnish
1. Saute the mushrooms in 2 tablespoons olive oil and set aside. Remember Julia Child and Don’t crowd the mushrooms!
2. In a large pot/dutch oven saute zucchini, onion, garlic and rosemary for about 10 minutes or until tender. Make liberal use of salt/pepper.
3. Return mushrooms to pot along with tomatoes and stock and bring to a boil.
4. Add beans and bread, then pile the kale on top and cover for a few minutes.
5. Once kale is wilted, stir it in to the stew, re-cover and allow to simmer for 15-20 minutes.
6. Salt and pepper to taste.
Of course the bread is already in the soup, so this is a total one pot/one bowl sort of meal. Score!
Serve it with a nice red wine to warm up any chilly night!
Or maybe even toss it on the stove to soak up all that Oscar Party bubbly…