This weekend we went to Miami, I had a meeting as well as our first annual 18 of the last 9 awards reception!
|The inaugural class of 18 of the last 9! Very inspirational and successful Miamians!|
This event is something the Young Alumni Council has been working to get off the ground for a year. Ok, sorry back to the soup, I just can't help but brag about my awesome council members, they seriously rock!
|Sights from campus and our YAC meeting!|
After my cleanse I had some ingredients leftover and one that I had in abundance was kale. With my new MAJOR fruit and veggie cravings I figured lets put this stuff to use! I feel like kale is under represented, it gets such a bad rap! I can see why some aren't big fans because it is a little tough and its raw texture is a little strange BUT once you get comfortable with it it can be downright delicious. I found this recipe as a side on Pinterest but I decided to add broth and make it a soup. It's very yummy and fills you right up!
Kale, White Beans and Tomato Soup
(this makes about three to four servings)
- About a cup or so of kale, leaves removed from the stems and roughly chopped
- 2 cloves of garlic, minced
- 1 Tbsp. olive oil
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) white beans, drained and rinsed (I used cannelli beans)
- 1 c. chicken broth (for vegetarians you can use vegetable broth)
- pinch red pepper flakes
- salt and pepper to taste
- sprinkles of parmesan cheese (for serving)
- Heat olive oil in a pan over medium heat. Add garlic and let cook until just barely golden around the edges.
- Add kale (be careful, if it is still wet it will spit a little when it hits the oil) saute and occasionally cover to steam until kale is wilted.
- Add tomatoes, beans and broth then simmer a few minutes. The amount of broth you add is up to you, I like lots of broth to my soups so I tend for a heavier hand with it.
- Add red pepper flakes (a lot if you like it spicy or only a little pinch if you don't). Season with salt and pepper.
- Serve and sprinkle with parmesan. If you are making ahead (like I do for lunches) leave parmesan off until time to serve. (If you have a dairy allergy you can leave the cheese off altogether, it still tastes good.)
So there we have our first soup recipe of the season, hope you enjoy!