Kale and White Bean Soup

I’d like to think my grandfather would’ve enjoyed this soup. My grandfather (we called him “Pop”) loved soup. He loved it so much that he’d finish his bowl before anyone else at the table. However, this wasn’t just the case with soup. Pop was a very fast eater, a habit he picked up during his years as a pediatrician. With limited time for meals, he’d scarf down what was in front of him so he could get back to the hospital. I remember moments as a child when he’d come home for lunch. Within five-minutes he’d be clearing his plate, give me a pat on the head, and be out the door.

Pop passed away a few weeks ago, just shy of turning 91 (his birthday was December 31st). Eric and I spent most of the holiday week down in New Jersey with my family. It felt good to tell stories about him, to laugh a bit. But processing someone’s death is never quick (nor should it be)… this will take some time.

KALE AND WHITE BEAN SOUP

Yield:
Serves 6-8

Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, thinly sliced
1 1/2 cups peeled and diced sweet potato, 1/4 inch dice
1 pound kale, coarsely chopped
1 teaspoon chopped rosemary
Salt
Black pepper
1-32 oz container low-sodium vegetable broth
1-16 oz can cannellini beans, drained
1-8 oz can chopped fire-roasted tomatoes
1 piece parmesan rind
Grated parmesan, for serving

Directions:
Add oil to a large, heavy-bottomed pot and set over medium-high heat. After 30 seconds, add onions. Cook, stirring occasionally, for 3 minutes. Add garlic and cook for another minute. Add sweet potato and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring occasionally.

Stir in kale. Once the kale has wilted, add the rosemary, parmesan rind and vegetable broth. Cover with a lid, reduce heat to low, and cook for 20-25 minutes.

Stir in beans and canned tomatoes and cook for another 5 minutes. Taste for seasoning and add salt and pepper, as desired. Ladle soup into bowls and garnish with grated parmesan cheese.

Fall Veggie Pot Pie

Fall Veggie Pot Pie

Serves 4-6

Ingredients
2 tablespoons olive oil
2 yellow onions, diced
1 small butternut squash, peeled and cut into 1/4 inch cubes
2 carrots, peeled and cut into 1/4 inch cubes
2 russet potatoes, peeled and cut into 1/4 inch cubes
1/2 turnip, peeled and cut into 1/4 inch cubes
1 cup frozen peas, thawed
1 tablespoon fresh, flat leaf parsley, chopped
3 tablespoons butter
1 1/2 tablespoons flour
1 1/2 cups vegetable broth
1/2 cup heavy cream
1 sheet frozen puff pastry, thawed

Instructions
1. Preheat oven to 375 degrees.

2. Place olive oil in a large saute pan and set to medium heat. Add the onions and cook for a minute.

3. Add the butternut squash, carrots, potatoes and turnip to the pan.  Season with salt and pepper and cook for another 6 minutes, stirring occasionally.  Mix in peas and take the pan off heat.

4. In a saucepan, heat the butter at medium heat.  Once it has melted, add the flour and whisk until combined.  Whisk in the vegetable broth 1/2 a cup at a time. Whisk in the heavy cream.  Remove from heat.

5. Pour cream mixture over cooked vegetables and toss to combine.  Mix in parsley.

6. Transfer mixture to a 9 by 9 glass baking dish.

7. Top with puff pastry sheet and fold into sides of pan.

8. Bake for 40 minutes or until the puff pastry is golden brown. Remove from oven and serve.