Northern Bean & Kale Soup

We have so much kale in the garden and as I cannot recall when I saw the last rays of sunshine, I decided to put on a hearty pot of white bean and kale soup for lunch.
Just a simple soup but so comforting and delicious..that just hit the spot. I tossed in a a few handfuls of spinach at the end of the cook to clear out the garden and added a half cup sliced turkey breast and some leftover sliced fennel sausage. With the addition of white Northern beans or cannellini you end up with a very hearty and flavorful soup pot.





Northern Bean & Kale Soup


for a printable recipe, click here

2 cloves garlic, minced
1 medium shallot, minced
2 TBLS extra virgin olive oil
1/2 cup white wine
2 carrots, diced
a bunch of assorted kales-well washed & chopped, approx 1#
4 cup vegetable or chicken stock
1 can northern white beans or cannellini beans
a handful of fresh summer savory
a few sprigs fresh thyme
a tsp fresh rosemary minced
sea salt & ground white pepper

Cook shallots and garlic in olive oil for just a few minutes. Add white wine and vegetable or chicken stock. Bring it to a simmer and stir in the chopped kales. Cook ten minutes and then add the beans and herbs to the pot. Simmer until the kale is tender. At the end of the cook, toss in turkey slices and fresh spinach leaves. Serve hot with plenty of grated cheese. Enjoy!

Greens of my garden

The best thing about this time of year is the fresh, young, salad greens that look so tasty, (especially after a shower of rain). This year I’m trying some cut and come again variety lettuce. It’s been fantastic! Plus plenty of romaine and oakleaf too! I’ve just about depleted the spinach beds and will miss the addition of these spring greens in my salads..until I sow another plot for Autumn salads. But all in all I suppose I can thank the rains for having such a successful season so far of salad greens.

Some of my greens:






Chick Pea Salad





2 c. cooked chick-peas
3 roma tomatoes, diced
3 scallions, sliced
1/2 c. diced pepper
¼ red onion, diced
3 TBLS.extra virgin olive oil
1 TBLS. red wine vinegar
2 garlic cloves, minced
zest of one lemon
1/4 tsp. basil
1/4 tsp. Oregano

Combine the chick peas, tomatoes, scallion, red onions and peppers in a bowl. Mix the olive oil, vinegar, garlic, basil, oregano and lemon zest in a measuring cup. Blend well together and pour the dressing over the chick pea mixture, tossing gently. Cover and chill for a few hours before serving over a bed of fresh garden greens.

Click here to see more of my kitchen garden or check out whose been visiting my garden.