And a fire inside would be delightful.
Make sure you don't catch the croup....
By making this Kale & Garbonzo Bean Soup!
Ok ok enough with the rhyming.
But fo real. Who turned the heat off outside?
Every year, when the weather gets cold, and I find myself avoiding trips outside at all cost, I crave soup.
Something toasty that warms you up from the inside out.
That also doubles as a hand-warmer.
Poor circulation is a real problem. Shake my hand and you will understand. Winter weather = hands of ice for me.
So to warm up your hands, and your stomach, whip up a pot of this soup.
Oh, and it qualifies as a sometimes-atarian recipe. [If you ignore the chicken stock.]
Sausage would also be delish in this soup.
Ok I'm done. Enjoy your soup.
Kale & Garbanzo Bean Soup
1 32 oz. box Chicken Stock
1 lb Kale, rinsed
5 cloves garlic
1/2 cup baby portabella mushrooms
1/2 onion, diced
1/2 large zucchini, quartered
1 can garbanzo beans, drained and rinsed
2 TBSP evoo
1/4 cup wine
Salt & Pepper, to taste
1 tsp nutmeg
1. In a large pot, add 1 TBSP evoo and 3 cloves garlic, minced. Sautee until garlic is brown. Add 1 cup chicken stock and Kale to pot. Stir to ensure Kale is coated with garlic/broth mixture. Cook Kale on medium-high for 5 minutes covered, and 5 minutes longer, uncovered, until wilted. Add salt and pepper to taste.
2. While Kale is cooking, in a separate pan, sauté 1 tbsp evoo, remaning garlic, zucchini, mushrooms, and onion until tender (3-5 minutes.)
3. Once Kale is cooked, add zucchini, mushroom, and onion mixture to large pot with Kale. Add remaning box of chicken stock and nutmeg. Cook on Medium for 10 minutes, until the flavors have married. Add salt and pepper if necessary and enjoy!
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"While they were there, the time came for the baby to be born, and she gave birth to her firstborn, a son. She wrapped him in cloths and placed him in a manger, because there was no guest room available for them." Luke 2:6-7