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POPSEat more kale! I love kale. Love it, love it, love it. This column on kale from the NY Times' food section includes a recipe for white bean & kale soup, as well as several tasty-sounding suggestions in the comments.
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POPSHearty Lentil Soup with Smoked Sausage
2. Add the onion and carrots to the pot, adding up to 1 Tablespoon of olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes. 3. Add the water, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, 20 minutes, stirring occasionally. 4. Stir in the parsley, cumin, paprika, salt, and red pepper flakes if desired. Simmer, with the lid cracked, an additional 30 minutes, stirring occasionally. 5. Carefully puree about half of the soup in a blender on low speed until still slightly chunky, then return to the pot. Or use an immersion hand blender (I absolutely love my KitchenAid Hand Blender) to puree the soup to desired consistency. Stir in sausage. Cook over medium heat 5 minutes. Serve hot, garnished with chopped fresh parsley if desired. Makes about 8 cups.
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POPSBroccoli Onion Chickpea soup Serve topped with whatever you like: chopped fresh chives, a drizzle of olive oil, some coarsely grated Pecorino Romano, a dollop of sour cream, a slice or two of sharp cheddar or Monterey Jack, some nice blue cheese crumbles, or absolutely nothing at all. This would be vegetarian with a veggie broth. You can also add some cream.
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