his: with flying pigs farm sausage and grated cheese
it looks like this whole “his & hers” recipe idea is something people like! when you boil it down, it’s essentially this: make a healthy dinner for two. if you’re a woman, serve yourself 1/3 of the creation. then add meat, carbs, and cheese to the other 2/3. serve your man. easy right?
M and i took a much-needed vacation to london last week, and before leaving, where in the middle of full fledged soup weather. it was cold, windy, and all-together nasty. we needed to clean out the fridge, too – so soup it was and it was good.
my version – hers – is totally vegan and consists of basically kale, beans, and onions. but oh my – it’s so flavorful! the trick of to caramelize the onions first. i like to use beans that i soaked and cooked myself, their flavor is distinctly stronger than anything canned. try it! you can keep tons of beans in the freezer for months.
hers: no sausage, no cheese, all goodness
i used a ton of kale in the recipe, and couldn’t even fit it all into the pot. the rest went right into the oven to produce kale chips – those amazingly addictive and delicious little delights. kale is, i believe, the perfect food. forget popeye and his spinach, kale turns mere humans into superheroes.
real quick:
kale is absolutely rich and abundant in calcium, lutein, iron, and vitamins A, C, and K. kale has 7 times the beta-carotene of broccoli and 10 times more lutein. kale is rich in vitamin C not to mention much needed fiber. the “icing on the kale” are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer
i never realized how easy making a soup for two could be! to make M’s “his,” i just fried up some flying pigs farm sausage and added it to his soup after serving. grate some fresh cheese and top with toasted bread. that’s it! he gets his meat, protein, and crusty bread, and i get my light vegetable goodness chock full of nutrients. in the end, of course, we both had cake for dessert!
hearty kale, chickpea, and kidney bean soup
ingredients:
1 white onion, diced
1 tablespoon olive oil
2/3 cup chickpeas
2/3 cup red kidney beans
2 cups water
2 cups vegetable stock
1 bunch kale, stems removed and leaves torn into small shreds
1 teaspoon salt
1/2 teaspoon pepper
sliced of toasted bread (optional)
grated cheese on your choosing (optional)
crumbled sausage (optional)
directions:
1. heat olive oil in a medium saucepan. add onion and cook, stirring occasionally, until onion is soft. about 5 minutes.
2. add beans, then water and stock. bring to a boil.
3. add the kale, salt, and pepper. reduce heat to simmer, and cook until kale is soft, about 20 minutes.
4. ladle into soup bowls, top with bread, sausage, and grated cheese, if using. enjoy!
