Potato, Bean & Kale Soup
Ohmygosh cold front coming! Seriously you guys, it’s soup weather, even though, for the next hour or so, it’s still going to be 70 degrees here. The high tomorrow is…(drum roll please)…46, with lows in the mid-30s. And rain. Ew, ew, ew. I will wear the first sweater of the year and boots for the first time and I will eat lots and lots and lots of soup. And drink hot cocoa. Laced with whiskey. Because that’s how I roll.
Unfortunately, though, I won’t be eating any of this magnificent soup since I already wolfed it down last week. But that’s ok, I might just have to make it again! This particular soup–potato, bean, and kale–comes from the genius cookery of Jessy over in Richmond (who I randomly ran into back in 2010 while getting my hair cut–btw, I still think fondly of those chocolatey-coconuty cookies, yum!). I bookmarked her recipe last MoFo and meant to make it for months, but never got around to it until now–and what a mistake that was! The soup is creamy and hearty and somehow, at the same time, light–it’s the perfect autumn soup as we dip towards winter (and, yes, I know, I can’t complain, parts farther north than me are expecting snow this weekend and Colorado already got clobbered–it ain’t too bad here!). I especially loved the smooth miso and the green goodness of the kale. Pretty much everything about it is spot-on terrific!
Potato, Bean & Kale Soup
Adapted from Jessy’s Creamy Butterbean, Potato & Kale Soup
1 large bunch of kale, destemmed & chopped
1 onion, chopped
2 cloves garlic, minced
1 lb potatoes, peeled and diced
1 15 oz can cannellini beans
1 15 oz can coconut milk
1 tbsp miso (I used barley miso)
2 tsp rice wine vinegar
salt & pepper to taste
In a large skillet over medium heat, warm 1 tbsp olive oil. Add the kale and saute until wilted, 4-5 minutes. Remove from heat and set aside.
In a dutch oven or stock pot over medium heat, warm 1 tbsp olive oil. Add the onions and saute until translucent, 5-7 minutes. Add the garlic and cook until fragrant, 30 seconds.
Add the potatoes and enough water to cover the potatoes (I used approx. 6 cups of water). Increase the heat to high and bring to a boil, then lower to a simmer. Cover and let the potatoes cook for 20-25 minutes, until soft.
Transfer the potatoes and water to a food processor. Add the beans, coconut milk, and miso to the food processor. Process until smooth and creamy.
Pour the pureed soup back into the pot and add the sauteed kale. Cook for another 5 minutes over medium-low heat to allow the flavors to meld, then add the vinegar and any salt & pepper to taste.
Serve with fresh baked bread.
Posts of MoFos Past
Apparently I never posted anything this day from 2008-2010. Weird!