Sooooooo. I have some exciting news.
After a months-long search, my friend Debbe and I are finally moving to Brooklyn!! Can’t believe it’s really happening, but as of February 1st I’ll be a resident of my favorite borough. YAY.
Only downside to moving is, well, paying rent. I’ve been preparing my wallet for a while now and have found that soups, stews, chilis, etc. are a SOUP-er budget-friendly way to eat great food throughout the week, and still afford to eat out on the weekends.
This is my latest recipe, and I liked it so much as my lunch last week I thought I’d share! Sunday is a perfect day to make one-pot dishes to take to work for the week, so run to your local grocery store and get cookin’.
Cannellini and Kale Soup
Makes four servings
32oz container vegetable stock
16oz jar tomato sauce (trust me on this one!)
2-13oz cans cannellini beans
1 yellow onion, diced
1 shallot, minced
4 celery stalks, diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 bunch curly kale, roughly chopped
Sea salt and fresh black pepper to taste
Add onion and shallot to a pot on high heat. Drop the heat to medium after a minute or so and add some vegetable stock to the pot to deglaze. Add in the celery, carrots and parsnips and let sit for 10 minutes, or until the carrots become soft. Pour in the tomato sauce, cannellini beans and remaining vegetable stock, and stir. After 20 minutes, add in the kale, salt and pepper, and serve once the kale has wilted.
I doled this out into glass containers for easy grabbing on my way out the door, and popped ’em in the microwave at work. Enjoy!