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White Bean and Kale Minestrone

This soup is really good, despite being very simple.  How awesome is that?  I found this recipe on a really cool website that I came across recently, called Cookus Interruptus.  It’s a cooking website from the author of a book called Feeding the Whole Family: Cooking with Whole FoodsThe website features about 100 recipes, many of which come from the book, and best of all, they’re each accompanied by great videos, which are both instructive and hilarious.  Their shtick is trying to cook meals amid the chaos of wacky family members, and it’s a fun way to learn good but relatively simple dishes made from whole foods.  I highly recommend poking around the site and checking out some of their videos.  You’ll enjoy your visit.

This is one of the recipes that caught my eye, for White Bean and Kale Minestrone.  That it was called “minestrone” struck me as odd, since I think of minestrone as a red vegetable soup with kidney beans and little pasta noodles.  So I looked it up on Wikipedia and discovered that minestrone is actually a somewhat generic term for a wide variety of soups or stews, which often feature seasonal vegetables and sometimes pasta.  But the defining feature seems to be that the soup has a bean base (and according to some, those should be roman beans, aka cranberry or borlotti beans to be genuine–but we won’t split hairs).  So I guess this qualifies as a minestrone due to the beans and bean broth that form the base of the soup.  Whatever you call it, it was delicious, despite being very simple and easy to make.  It’s also very healthful, consisting mainly of two highly nutritious ingredients: beans, which are a great source of protein and fiber; and kale, a leafy vegetable full of all sorts of vitamins, minerals, and antioxidants.  We’ll definitely be making this again. Read the rest of this entry »

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