White Bean & Kale Soup

When I was a kid, my grandmother used to make a navy bean soup with ham. I used to look forward to that with some homemade cornbread dripping with butter. Nothing was better on a winter's day.


Even though this has been a mild January, I was inspired by that memory of my grandmother's soup this week, and started craving a different type of bean soup - White Bean and Kale. This perfect-for-winter soup is rich, hearty and goes well with cornbread, a good crusty roll or any other bread that you can use to sop up the wonderful broth. Plus, it smells amazing when cooked all day in the crock pot. Here's my vegan-style take on this Italian classic:


White Bean and Kale Soup





Ingredients:

• 1 pound dry cannellini beans (sorted and soaked overnight)
• 2 tablespoons olive oil
• 2 stalks celery, finely diced
• 2 small onions, coarsely chopped
• 2 cups carrots, coarsely chopped
• 4 cloves garlic, minced
• 5 cups vegetable stock
• 1 quart water
• 3 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh rosemary, chopped
• 1 large bunch kale, stems and center ribs discarded, coarsely chopped

1. Heat olive oil in saute pan over medium high heat, and saute celery and onions together with one teaspoon of the salt till soft and fragrant (5 minutes)
2. Add garlic and saute for one minute
3. Place soaked beans, stock, water, the onion/celery/garlic mixture and the rest of the ingredients (EXCEPT the kale!) in the crock pot, give it a stir, cover and cook for 6-8 hours
4. Add the kale in for the last 15-20 minutes so that it becomes tender without overcooking
5. Adjust seasonings and enjoy with some good bread

If you don't have a crock pot, place ingredients in large stock pot. Bring everything to a boil, then reduce to simmer for about an hour  uncovered (until beans are tender). Add kale for last 15-20 minutes.

For non-vegans/vegetarians, add a good sized piece (2-3 inches) of Parmigianna cheese rind to the soup while it's cooking, and maybe add in some sliced, browned smoked sausage as well.

(Note: Like most soups, this is best if made a day or two ahead. Be sure to cool soup completely uncovered, then refrigerate covered. If the soup becomes too thick, you can thin it with a little water or vegetable stock.)

Vegan Spaghetti Squash Casserole

OK, I know the word "casserole" brings up visions of church basement suppers and family get-togethers, but this one has a little twist in that the shell of the spaghetti squash becomes the dish that it's served in. I saw a version of this topped with mozzarella and parmesan cheeses on Diners, Drive-Ins and Dives (Guy Fieri rocks!) and decided to give it a shot, with a vegan twist. It's a pretty easy recipe, and super-tasty!


Vegan Spaghetti Squash Casserole

Ingredients:

• 1 medium-to-large spaghetti squash
• Extra virgin olive oil
• 2 cloves garlic, minced
• 1 large zucchini, diced
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 leek, sliced (white and green parts)
• 1 24 oz. jar vegan marinara sauce
• 1 cup vegan panko bread crumbs
• Salt and pepper

1. Preheat oven to 375
2. With sharp knife, carefully cut spaghetti squash in half lengthwise and scrape out seeds
3. Bake, cut-side down, on foil-lined cookie sheet for approx. 40 minutes (once you can pierce flesh with fork, it is done)
4. Let squash cool for approx. 10 minutes, then using fork, carefully scrape out "strands" of squash into a bowl moving from end to end, leaving about 1/4 inch of the squash in the shell (not only will this provide structure to the shells when they are being baked, but it's also very satisfying to scrape the "spaghetti" from the shell as you eat). Retain the squash shell halves.

5. In large saute pan, heat 2 tablespoons olive oil over medium-high heat
6. Saute garlic in oil until fragrant, taking care not to burn

7. Saute zucchini and mushrooms until just tender (approx. 5 minutes)

8. Add a dash of salt and diced red pepper and continue sautéing approx. 5 minutes

9. Add leeks and continue to saute until leeks soften and begin to wilt

10. Add in approx. 1 1/2 cups of marinara and toss till mixed

11. Add spaghetti squash and toss with vegetable mixture, adding just enough sauce to coat mixture and adding salt and pepper to taste

12. Divide mixture into squash shells, topping with remainder of marinara sauce

13. Mix panko bread crumbs with approx. 2 tablespoons of olive oil (panko should be moistened, but not mushy)
14. Spread bread crumb mixture over top of "casseroles" (sorry about the blurry photo - I was getting excited!)

15. Bake at 375 for 20-30 minutes (panko bread crumbs should be golden brown and toasty and marinara should be bubbly)
16. Carefully remove each "casserole" to plates and enjoy! (no photos available - we ate it too fast!)