RECIPE: White bean and kale curry soup.
So Ken’s BFF, and his lovely wife, were heading on a spring break road trip to a friend’s coastal cabin. They invited us along.
KEN: Wanted to go. Badly. ME: Wasn’t convinced. I mean, I love cabins and the coast. But I’m swamped at work. Hadn’t planned on a vacay. Or finding a cat-sitter. Generally overwhelmed.
KEN: Asking. Encouraging. Relentless. Like a lab who keeps looking through the patio glass door, aching to go outside. ME: Grumbly. Preferring to plan these things. Sheepishly asking, last minute, for days off work.
Which were approved.
Sure: It was rainy. The car endured a flat tire and running out of gas. Roads were flooded. And some closed (after we’d passed through, luckily). But a day of sun welcomed a hike. And here, off the cliff’s edge, we even spied passing whales. (Yay!)
The rest of the time was a collection of my favorite things. Good people. Reading. Beach combing. And cooking. Lots of cooking.
David (of the apple pie) even made flan. YUM.
And he shared this recipe for bean and kale soup. Perfect for a stormy coastal evening.
RECIPE RATING: 4 of 5 glasses of red wine. I wonder about adding lemon. Or topping with Greek yogurt? It’d be a cooling complement to the curry and paprika.
And yes, Ken. YOU WERE RIGHT. Going on vacation? Was a swell idea.
|White bean and kale curry soup||
- 1 Tbs. olive oil
- 1 sweet onion, diced
- 3 cups chopped kale. I used two bunches, washed well, with stems removed.
- 1 yam, peeled and diced
- 1 1/2 Tbs. smoked or sweet paprika. I only had normal paprika. And it worked well.
- 1 1/2 Tbs. curry powder
- 1 bay leaf
- 5-6 cups low-sodium vegetable broth
- 1 1/2 cups dried northern beans; soaked overnight; drained. Add fresh water an cooked an hour before adding to soup. Or you can use 2 15.5-oz. cans great Northern beans, drained and rinsed.
- 2 Tbs. red wine vinegar
- Ground pepper and salt to taste
- OPTION: Greek yogurt
- Prepare beans: soak overnight and cook separately for an hour.
- In a large pot, heat oil over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.
- Add chopped kale, and cook 4 to 5 minutes, or until wilted. Stir in diced yam, paprika, curry powder, bay leaf and salt and pepper; cook 1 minute more, or until fragrant.
- Add broth, and bring to a simmer. Drain and add cooked beans. Reduce heat to medium-low, simmering, and cook 30-40 minutes, or until kale and yam are tender.
- Stir in vinegar.
- Season with more spices if need be.
- Sprinkle each serving with paprika.
- OPTION: garnish with Greek yogurt