Ten states, one month =
exhausted! After a whirlwind month of
traveling for both work and pleasure, I am worn out, home sick, and wanting to
get back into my normal eating routine.
Traveling can definitely expose you to amazing food, but after a month
straight it takes a toll. One of the few
days I was in Chicago, I picked up some soup at Hannah’s Bretzel and was
inspired to make it. I stumbled onto
this recipe on a blog that I have made many dishes from. It is amazing how cathartic a perfect fall
day in Chicago can be…picking up mums, pumpkins and squash to get in the fall
spirit and doing some good old home cooking.
This soup has a scrumptious blend of flavors that are perfect for a fall
day.
Ingredients
1 Tbsp olive oil
1 large yellow, minced
1 Tbsp fresh garlic, crushed
1 Tbsp unsalted butter
1/4 tsp dried rosemary
1 tsp dried thyme
1/8 tsp dried oregano
1 lemon, juiced
4 cups (32 oz) rich chicken stock
kosher salt and freshly-ground black
pepper, to taste
2 (15 oz) cans cooked cannelini beans,
drained (not rinsed)
2-2.5 cups kale (or sub. spinach or
Swiss chard), removed from rough stems and torn into small pieces
Directions
- Heat the olive oil in
a heavy-bottomed stock pot over medium heat until shimmering.
Add the onion, and cook, stirring occasionally, until soft and translucent
and just beginning to brown. Add the garlic and cook for another minute or
two. Add the butter, and as it melts, stir in the herbs. Let cook for
another minute or two until the onions are lightly golden.
- Add the lemon juice followed by the stock
and stir to combine. Cover, and bring the stock to a boil, then turn the
heat down to low, and let simmer uncovered for about 15 minutes. Season
with salt and pepper, to taste.
- Add the white beans and torn kale leaves,
and continue to simmer until warmed through, about 3-5 minutes. If using a
more delicate green, such as spinach, add right before serving. Serve warm
with crusty bread.
Recipe Source: Fork Knife & Swoon
Picture Source: Lindsay Klindt
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