Good afternoon, everyone! Before moving to the important (i.e. food) part of this post, I’d like to take a moment to celebrate—I completed my first NYC bike ride! Not only did I cover 19 miles, but I also managed to bike in city traffic. (Just to get over to the West Side Highway bike path, but still.) For a girl who gets nervous approaching small-town intersections—does this driver see me?—navigating the city streets while in the saddle meant a lot. Interestingly enough, I’ve never driven a car in the Big Apple, but now I can say I’ve rode my bike in the streets.
After my ride, nothing sounded better than a warm bowl of white bean, kale, and mushroom soup.
My friend Maggie posted her recipe a few days ago, and I’ve been thinking about making something similar ever since.
Even though this was my first attempt at making soup, this recipe was a success.
Maybe it’s the sautéed mushrooms, maybe it’s the generous splash of red wine, or maybe it’s the zip from the red pepper flakes.
Whatever the source, you’re going to want to make room for this recipe in your fall soup rotation.
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons crushed garlic
1 cup diced carrot
3 cups sliced cremini mushrooms
4 cups chopped kale (I cheated and used frozen)
4 cups low-sodium vegetable broth
1 can fire-roasted diced tomatoes, including the juice
1 can cannelli beans, drained and rinsed
1/3 cup red wine
splash of balsamic vinegar
1 teaspoon rosemary
1 teaspoon basil
2-3 teaspoons red chili pepper (use less if you don’t like spice)
1 teaspoon thyme
salt and black pepper to taste
1. In a large pot, heat oil over medium heat. Add garlic, carrots, mushrooms, and rosemary; cook, stirring occasionally, until vegetables have cooked, about 3-5 minutes.
2. Deglaze pan with red wine; stir to get any bits that might be stuck to bottom of pan. Cook for 1 minute or so. Add splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for about 10 minutes.
3. Add kale and simmer, about 5 minutes.
4. Taste and add seasonings.