We all know that I’m a music person. I find a song and I latch on.
[Example: Florida Georgia Line’s Cruise, Taylor Swift’s Red, Philip Philip’s Home, Carrie Underwood’s Two Black Cadillacs, as well as Good Girl, Maroon 5’s Just a Feeling, Norah Jones’ Come Away With Me… All of these and more have been obsessed over in my blog.]
I’ve listened to this song about 37 times in the last five days. Seriously. I have a problem. I can’t get enough. I belt it in my car while it’s blaring though the speakers, windows down, hair blowing like crazy, and then when it’s over, I restart it.
But, on a food-related note, here’s some soup. My mom referred to this as a superfood soup (a super soup? souper soup?..). I mean, kale + cannellini beans? That’s about as good as it gets. At least in a vegetarian’s mind.
We all need some brainfood to get us through the papers and the exams and the research and the madness of pre-Thanksgiving crams and stresses. Obviously cheese makes EVERYTHING better, so might as well add it onto something totally hearty, healthy and scrummy.
Onion and Kale Soup
Adapted from A Cozy Kitchen
1 tbsp olive oil
1/2 onion, thinly sliced
1 garlic clove, minced
Pinch of red pepper flakes
Pinch of dried oregano
Pinch of black pepper
Pinch of dried thyme
1 can cannellini beans, rinsed and drained
2 c vegetable stock
2-3 kale leaves, chopped into bite-sized pieces
1 Sandwich Thin (or any bread)
2 tsp dijon mustard
1. Heat olive oil over low-medium heat with garlic and onion. Cook for 15 minutes, stirring occasionally.
2. Add red pepper, oregano pepper and thyme. Stir and cook for 1-2 minutes.
3. Add cannellini beans and vegetable stock and simmer for 45 minutes.
4. Add kale and stir to combine. Allow kale to wilt slightly.
5. Meanwhile, heat sandwich thin over medium heat on greased skillet. Add mustard and cheese on one side and combine bread pieces to form grilled cheese. Flip after 2-3 minutes, cooking until cheese is melted. When melted, cut into bit-sized pieces and serve over soup.