My wife is going to cook

[Dave Grubb]

...well-----kind of

I am planning a string of soups until I am more mobile (still using a walker). I gave my wife a shopping list yesterday and today we will make the first batch of soup---an easy, delicious and healthy soup:

Quick Tomato, White Bean and Kale Soup
Martha Rose Shulman
• Yield Serves 4 to 6
• Time 55 minutes

A hearty minestrone does not always require hours on the stove. This one takes no more than an hour, start to finish. Some of the prep can be done while the soup is simmering.
Ingredients
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 large carrot, chopped
•
• 1 stick celery, chopped (optional)
• Salt to taste
• 2 large garlic cloves, minced
• 1 14-ounce can chopped tomatoes, with juice
• 6 cups water (use chicken stock)
• 1 tablespoon tomato paste
• 1 teaspoon oregano
• 1 medium Yukon gold potato (about 6 ounces), diced
• A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
• ½ pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
• 1 can white beans, drained and rinsed
• Freshly ground pepper
• Grated Parmesan for serving

Preparation
1. Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
2. Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
3. Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

I will double the recipe and add a few things:

One yellow bell pepper for color.
A hand full of frozen meat balls
Sliced mushrooms
Garlic---about half a bulb

I will prep all the ingredients and then have my wife "stir the pot"

One of the best things of late fall and winter are the soup days

[Dave Grubb]

This exceeded my expectations My wife who is not a fan of kale also gave this high marks.

The recipe doubles well and I added the following to taste:

Fish Sauce
Worchester Sauce
Italian Seasoning

This is not an all day project, this comes together very quickly