There’s nothing better on a brisk fall evening than being curled up in front of the fireplace with a warm bowl of soup and a slice of crusty bread. Seriously. Fall is the time for soup, garden greens, spiced apple cider, and fireplace stories.
While I no longer have my garden or my fireplace with me at my Philly apartment, I do have wonderful nearby farmer’s markets stocked with greens, along with a compact, workable kitchen where I can cook myself up some tummy-warming soup. Pair it with some sourdough bread (undeniably good for anytime of year) and an easy, comforting dinner has been created right in my city apartment.
What I love about this particular soup recipe is that it’s overall rather light, but it’s extra heavy on nutrients. Full of calcium and vitamin A-heavy kale, along with protein-packed beans, this soup fairs pretty well for containing a list of ingredients that can fit on less than two hands. Feel free to double the recipe if you’re serving more than a few people, although this soup is best within the first couple days while the kale stays nice and vibrant in color.
Kale and White Bean Soup with Grilled Garlic-Rubbed Bread
-1 Tbsp. extra virgin olive oil
-1 bay leaf
-1 small onion, minced
-1 clove garlic, minced
-1 15.0z can no-salt-added cannellini beans
-3 cups chopped or torn kale
-2 cups water or vegetable broth
-3/4 tsp. salt
-1/4 tsp. pepper
-1/2 lemon, sliced
In a large saucepan, heat olive oil over medium-high heat. Add garlic, onion, and bay leaf, sautéing until onion is translucent. Stir in undrained can of beans, salt and pepper, and water/broth. Bring to a boil. Add kale and reduce to a simmer. Cook for 15-20 minutes, or until kale is tender. Remove from heat. Serve with a slice of lemon squeezed on top, and piece of grilled garlic-rubbed bread (see recipe below).
Grilled Garlic-Rubbed Bread
-3 1/3-inch slices of crusty sourdough bread
-2 garlic cloves, sliced in half
-Salt and pepper
Heat a grill or grill pan on high. Brush both sides of bread with olive oil. Grill bread on both sides until toasted with a bit of char. Remove from grill and immediately rub with sliced garlic until most of the garlic is spread across the bread. Sprinkle with salt and pepper. Serve.