I was so excited to see our baby kale sprouting up in the greenhouse over the weekend. As usual, a flurry of recipes filled my mind.
Usually, I toss fully grown kale into a white bean and Italian sausage stew – one of my winter favorites. But since baby kale is milder and less bitter than grown kale, I thought it best to complement it with sweet, mild root vegetables in a lighter soup. Fresh rosemary from the garden made it all the more earthy and comforting on this brisk Spring day.
If you don’t have kale on hand, you can use any other hardy greens. Chard is a good substitute, since like kale it maintains its textural integrity when cooked, instead of melting away like spinach would.
The beauty of this soup is its versatility – you can add any vegetables that you have on hand, it’s perfect for cool days of Spring and Autumn (and winter of course). The combination of bright veggies, white beans and dark greens means it’s ultra nutrient-rich. And since these vegetables are available all-year-round, it’s also budget friendly.
One of my favorite soup techniques is to puree a portion of the finished soup, then stir it back into the pot. It’s an easy way to thicken and add texture without adding butter or cream. Once the soup is prepared, just ladle about 1/3 of it into a food processor, mix until mostly smooth, and pour back in with the rest. It’s amazing what this small step does to make even a light brothy soup really hearty.
Enjoy! And check back next time for some exciting design changes around these parts…