Meatless Monday – Farro & Kale Soup

A friend sent the best kind of text. She asked when I could be available to come for dinner; she had a vegan recipe she wanted to make for girls’ night. Count me in!

She set the table with a charming quilt she’d made and heirloom china, beautiful plates with a raised spot for a tea cup in which she served soup. She had veganized a recipe she’d tried a few times to good results, and we went back for more and more and more–dainty cups couldn’t contain enough hearty veggie goodness. The kale for the soup came from her garden; so did the lettuce in the salad, to which she added strawberries, walnuts, and avocado. Another friend came straight from her shift at a local winery toting a couple of bold reds. With inviting hospitality, good friends, delicious food and drink, this weeknight could not have been any better.

Before grocery shopping this weekend, I noticed that the weather report indicated another cold front approaching. Indeed, today on this first day of spring the skies have again turned gray and wet, which makes it a perfect soup night. I bought butternut squash, already cubed because I couldn’t find whole, but forgot the kale. Imagine my delight when I came home to find a bundle of fresh kale on my doorstep, yet one more gift from my friend.

Farro & Kale Soup
Serves 6

1 Tbsp olive oil
2 c butternut squash, peeled & cubed
pepper/Trader Joe’s 21 Seasoning Salute, to taste
1 medium yellow onion, finely chopped
2 garlic cloves, pressed
1 c farro
6 c reduced sodium vegetable broth (I use Better Than Bouillon reduced-sodium vegetable base)
1 28-oz can diced tomatoes with juice
1 tsp dried thyme or 1 Tbsp fresh thyme
1/2 tsp Trader Joe’s 21 Seasoning Salute
2-3 c kale, spines removed & leaves chopped

On a roasting  pan, drizzle cubed squash with oil and sprinkle with pepper and 21 Seasoning Salute (or other no-salt herb mix). Roast for 25-30 minutes at 400 degrees. (Note: you could skip this step, but roasting brings out so much fabulous flavor that I think it’s worth it. If you add squash straight to the pot, you might need to add another 5 minutes or so to the total cooking time).

In a large stock pot, saute onion for 2-3 minutes until softened. Add garlic and saute 1 minute. Add farro and toss to coat. Add broth, roasted squash, tomatoes, and spices. Bring to a boil, then reduce heat and partially cover, simmering until farro is cooked, about 25 minutes. Stir in kale and simmer until wilted, about 2 minutes (if you’re not serving right away, you can add kale and remove pot from heat; leave covered until ready to serve). Adjust seasonings to taste.

Follow my blog with Bloglovin

Meatless Monday – Spicy Black Bean Soup

I love love love black beans. Next to spinach, they might be my most regular go-to ingredient for daily yum. Black beans taste fab in chili and burritos, refried in quesadillas (sans cheese – all you need is refried black beans, salsa, & tortillas), on salads and topped on baked sweet potatoes. And in soups.

Last week I had an I-don’t-want-to-cook evening. We all have those, right?, even those who thrive on cooking. But the troops were hungry, so I rallied. I poked through my stash of recipes and was delighted to find my recipe for Spicy Black Bean Soup. I hadn’t made it in a while, it requires only six ingredients, and takes less than 20 minutes. Win all around.BBsoup

I made it again today because, why not? It’s a soup and almost a bean dip since I serve it with tortilla chips. Tonight I paired it with veggie burgers (we get them at Costco), mine on a salad of arugula fresh from a friend’s garden with a hummus/mustard/lemon juice vinaigrette (lemon also from friend’s garden). Not pictured are the roasted sweet potato wedges with jalapeno aioli. Yum x 3!

Spicy Black Bean Soup
Serves 4-6 as side dish or 3-4 as main dish

1 c red or yellow onion, diced (about half a large onion)
1 Tbsp ground cumin
2 garlic cloves, chopped
2 Tbsp spicy green salsa (or 2 Tbsp diced mild green chilies)
2 15-oz cans black beans, rinsed & drained
2 c veggie broth
Chopped fresh cilantro or green onions, as garnish
Tortilla chips to serve

In large soup pot over medium-high heat, saute onion for 2 minutes. Add garlic and cumin; saute for 2 minutes. Add salsa or chilies and saute 1 more minute. [If you can’t be bothered, add onion, cumin, garlic and salsa all at once and saute until onion is tender, about 5 minutes]. Add beans and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Using an immersion blender, pulse to thicken soup; don’t fully puree – or you can if you prefer, of course, but I like some texture to my food. You can also remove some of the soup and pulse in a blender or food processor. Ladle soup into bowls, garnish as desired, and serve with chips.BBsoup ingredients

Meatless Monday

Fall plays hide and seek with the Bay Area. Mostly, Fall hides. Oh, we catch glimpses of her as the mornings flash an early chill, a playful breeze kicks up, and the days gradually shorten. If we’re lucky, we might wake up to damp ground, evidence of a light rain or at least a heavy dew.

But afternoons can be hot and blue as summer. The calendar announces that Halloween is right around the corner, and we chuckle and shake our heads as child-like Fall has already donned her costume: Summer!

Last night while I brushed my teeth, Guy decided it really had to be time by now to switch to our warmer duvet. Too warm, neither of us slept well.

Even while the farmers’ market continues to sell flavor-bursting vine-ripened tomatoes, we residents of this mild-seasoned state begin to long for comfort food – soups and stews and roasts (all veggie in this household, mind you). And so last week, when given the opportunity to bring a meal to friends facing hardship, I made minestrone soup. It’s one of our family favorites, full of veggie goodness. Easy to make and even better as leftovers, it also makes enough to share. Add a simple green salad and crusty bread for dunking and you’ve got a hearty, satisfying meal.

Minestrone Soup

2 Tbsp olive oil
1 zucchini, halved lengthwise and chopped
3 celery ribs, diced
2 carrots, diced
½ large onion, diced
1 c green beans, cut bite-size
3 cloves garlic, minced
1 can each kidney and garbanzo beans, drained/rinsed
1 can chopped tomatoes, undrained
6 c veggie broth
Pepper/Trader Joe’s 21 Seasoning Salute/basil – to taste
1 c red wine
1 c dried small pasta, cooked separately
3 c spinach

Saute zucchini, celery, carrots, onion, green beans, and garlic in olive oil for about 5 minutes. Add beans, tomatoes, broth, and seasonings; bring to a boil and reduce heat, simmering for 20 minutes. Meanwhile, cook pasta. Add wine, pasta and spinach and remove from heat. Taste and adjust seasonings as desired.

Notes: If you’re reheating the next day, you might want to add an extra 1-2 cups of veggie broth. My always-on-hand veggie broth staple: Better than Bouillon Vegetable Base. Simply mix 1 tsp with 1 c hot water and you’ve got a cup of broth. Cup for cup, I think it’s both less expensive and way more convenient that storing cans/cartons of veggie broth. Besides soup, I use it in cooking beans, grains, even sauteing veggies sans oil, everywhere you’d use whatever other veggie broth you’re using.

And if you haven’t discovered Trader Joe’s 21 Seasoning Salute, you’re missing out. It’s a no-salt veggie/herb seasoning blend. I call it “21 Gun” and use it everywhere, for example, in salad dressings, and it rocks on steamed broccoli with a squeeze of lemon juice.

Finally, don’t skip the red wine in the soup! Use whatever inexpensive but still tasty brand you can find – I’ve used shiraz and merlot/malbec. The wine gives the broth a depth of flavor you won’t get without it. I’ve tried a lot of minestrone recipes, but it’s the wine at the end that really kicks this up a notch.

So here’s the irony: I took a break from writing to walk the dog and, as I stepped outside, it began to rain!