TGIFall

While Texas has the hottest summer on record, it's been a cool 60 degrees here for a few days. The afternoons get a little warmer, but it's beginning to feel a lot like Autumn. I miss my roots, but I am really enjoying the change of season and decided to make some soup to usher in the cooler temperature.

Kale and White Bean Soup:

What you will need
-4 cups of kale
-30 oz white beans (navy or cannellini)
-4 or 5 small tomatoes
-2 cups potatoes
-4 cups of vegetable stock or other broth
-one small onion
-3 tablespoons of garlic, chopped
-salt, pepper, parsley, oregano and basil to taste

Saute your onion and garlic in a little olive oil until softened. Add your kale (washed and chopped without stems) until it is wilted. It's like garlic and will cook down. When it is a bright green, add your chopped tomatoes, potatoes, beans and stock. Bring to a boil and season to taste. Simmer for about 25 minutes or until your potatoes are soft. Ladle up and serve!

What do you know about kale? Until recently I didn't know much. It's a type of cabbage green and it's high in vitamins, beta carotene and calcium. It's relatively cheap, which is why I started buying it. It's a pretty big nutritional bang for your buck and easy to cook. Give it a try!