The happiest of new years to you!
I hope you rang in 2014 with lots of champagne (as I did).
How are you spending the first few days of 2014?
Making resolutions? Breaking resolutions?
I’m not one for resolutions in January. I much prefer to goal-set in September. Blame my love of school supplies but I just think that September has more of a new-start, crisp feeling versus the bloated after-holidays dregs that is January (and I may be speaking from personal experience here).
So rather than get a jump on “resolutions” like going to the gym (yawn), start a juice fast (boo), or manage my finances (yawn again), I decided to make this savory
Kale & Cannellini Bean soup and call it a day.
I love this soup because its super fast, extremely easy and pretty darn nutritious. The beans and kale add great richness to the broth so it has good staying power as well.
Here’s to January.
Kale & Cannellini Bean Soup
2 oz diced Pancetta (or 2 slices bacon)
3 garlic cloves, peeled and minced
1 large yellow onion, peeled and diced
1 10oz can canellini beans (or other white bean), rinsed and drained
6 cups chicken broth
1 bunch kale, cleaned, trimmed and roughly chopped
Sea Salt & Black Pepper
Red Pepper flakes
Parmesan cheese, shredded for serving
In a deep soup pot, heat pancetta over medium-heat.
Once pancetta starts to crisp, add garlic and onion. Saute until onions are soft, but not browned. Add beans. Stir until heated through. Sprinkle in salt and pepper here.
Stir in broth thoroughly; be sure to get up the bits from the bottom of the pan.
Add kale (it will cook down significantly, so its ok to stuff the pot a bit).
Simmer 20 minutes, until kale is wilted. Add a few pinches of red pepper flakes.
Serve with Parmesan cheese. Makes approx 6 cups.