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Monday, March 7, 2011

tomato + kale + white bean soup -- gluten free + dairy free

oh la la. simple, hearty, quick. put together this inexpensive soup in no time. its pefect for this time of the year and has great flavor. balsamic vinegar adds a sweet layer of acidity. i'll be adding this great soup to my repetoir alongside the lentil soup that i blogged about not long ago and homemade chicken + wild rice soup (stay tuned for a blog on this one).

....sidebar for colorado locals + non-locals for that matter. last week my friend betsy brought me to a fabulous reception in denver to celebrate the opening of fashion independent, a gallery commemorating the amazing life + impeccable style of ann bonfoey taylor -- now on display at the phoenix art museum. i met tons of great people at the reception and was introduced to a fantastic boulder based chocolatier - jenny thamer owner of lioni artisan chocolate. her truffles are TO DIE FOR. check them out. now.

one pot masterpiece. ceramic salt pig by liz benotti

tomato + kale + white bean soup
  • 2 cans diced tomatoes
  • 2 cans white kidney beans (cannelinni beans) - rinsed
  • 1 bunch of kale (dino or regular) - rinsed and chopped into 2 inch strips
  • 1 large sweet onion - finely chopped
  • 3 garlic cloves - minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • kosher salt + pepper to taste
saute onion & garlic in olive oil over medium heat until soft - season with salt + pepper. stir in tomato paste + vinegar - cook around 3 minutes. add in tomatoes, beans and 4 cups of water. bring to a boil and stir in kale. cover pot around 5 minutes until kale is just starts to turn bright green.

this yields a decent sized pot of soup - and freezes well. lots of fiber and tons of vitamins!


  1. looking good and healthy. i made the ole lentils and brussel sprouts with caramelized onions last night. tasted even better today for lunch.


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