Cozy Winter Soup
Healthy and comforting, this dish can combat the chilliest night
This cold snap is really messing with my usual No Heat November rule. Yes, I refuse to put the heat on in my apartment until it goes below 60 in my cozy lair. That being said; the whole 20-degree-thing has caused the temperature to hover around 61 at my place. NEVER FEAR. I've been whipping up dish after dish in the kitchen in an attempt to combat the desire to put the heat on. However, my favorite and most common go-to soup is a combination of kale and cannellini beans.
Because I want you to both stay warm and eat well as the nights get colder, I will share my beloved recipe with you, dear readers. You're welcome.
- 1/4 cup extra-virgin olive oil
- 6 to 8 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 1 (6-ounce) can tomato paste
- 2 tablespoons red wine vinegar or balsamic
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 quarts chicken stock, water, or a combination
- Salt and freshly ground black pepper
- 1 large bunch kale, large ribs removed, chopped (or a bag of pre-chopped with ribs intact if you want more of a stew)
Heat oil in a large pot. Add garlic and oregano and cook no more than a minute (burned garlic is a horrible, horrible thing). Add tomato paste and vinegar, stirring everything to combine, and cook another minute. Stir in beans and stock and bring to a simmer for about 5-10 minutes. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour or until kale is tender and no longer bitter to taste. Season again with salt and pepper before serving.
Serve this up in a big bowl with crusty bread for dipping. I've also added a dash of red pepper flakes to this soup for a little heat. I've also added shredded poached chicken, kielbasa sausage, andouille, pasta, sweet potatoes, etc. You really can use this soup as a base for a lot of different ideas. Be creative.