3 stalks kale (take kale off stalk)
4 cups vegetable broth
2 cans reduced sodium white beans
1 stalk fresh rosemary (take rosemary off stalk)
1 tsp vegetable bouillon
Salt and Pepper to taste
Reserve some of the vegetable broth. Combine the rest of the vegetable broth and bouillon in soup pot on stove on medium. Using a food processor, blend some of the vegetable broth and the rosemary for a minute or so until the rosemary is in tiny particles. Pour into pot. Put the rest of the vegetable broth in the food processor with the kale and pulse just until the kale is in smallish pieces. Add to the soup pot. Finally, rinse the white beans and add to the soup. Season the soup. I brought the soup to a boil and simmered soup for about an hour to really develop the flavors, but you can cook however long you want. Enjoy! :)
Roasted Rosemary Potatoes
Baby red potatoes
Rosemary
Oil
Salt and Pepper to taste
Preheat oven to 400 degrees. Cut baby potatoes into four pieces per potato. Toss with some oil (I used grapeseed oil), salt, and pepper. Tear the rosemary off the stalk and sprinkle over the potatoes. Cook for about 40 minutes, stirring every 10 minutes. It might take more or less time, depending on how many potatoes you have. Enjoy!
3 pieces of love:
Hey, there!!! I am so excited you finally got to a Whole Foods! I feel lucky, yet cursed, having one down the street. It breaks the bank for sure!! But there's no where like it!!!!
The recreation of the soup looks great! I often get inspiration from restaurant dishes or something I saw at the market! You did good with it!
xxoo
That soup sounds very good... just missing some chicken or hamburger!! :)
Mmm, I'm all about that soup! I just tried kale for the first time a few days ago and now I'm dying to put it into other goodies. I bet a little Parmesan would be amazing on top!
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