White Beans and Kale Soup (Vegetarian)

Last few days have been amazing with the preview of what Fall is all about. I have been loving this weather and have been craving our staple soup for fall season. Its the White Bean and Kale soup that is vegetarian, hearty and screams Fall. I have been making this for years and had to search high and low to give credit to the amazing column USA Weekend for featuring this years ago.

I know all my recipes say quick and simple a thousand times over but in all honesty it is just that and extremely satisfying. I try to purchase organic vegetables most of the time since we consume so much of them but its totally a personal preference. 

White Beans and Kale Soup

RECIPE: White Beans and Kale Soup

Ingredients
1 Tbsp Olive Oil
6-8 Garlic Cloves, chopped
1 White Onion, chopped
3-4 Cups Kale (I use both Curly, lighter color and Flat, darker color for different nutrients)
4 Cups Vegetable Broth
1 Can Cannellini  Beans (Yes! I use canned beans too, not worth soaking and boiling for such a small quantity)
1 Can White Northern Beans (do not Drain, either one)
4 Tomatoes, chopped
2 tsp Italian Seasoning powder
Salt and Pepper to taste
1 Cup Parsley, chopped
Ricotta Cheese and Parsley for garnish

Method

1. In a deep pot heat some Olive oil on medium heat. Saute the onions and garlic till they are soft and translucent.
2. Add Kale and saute till it wilts.
3. Now add the beans with the liquid, vegetable broth, tomatoes, Italian seasoning, parsley, salt and pepper.
4. Simmer for about 15 minutes till it thickens a little.
5. Garnish with a little dollop of Ricotta cheese (or butter) and sprinkle with fresh parsley.

Serve this with some toasted Garlic and cheese bread. Hope you and your family enjoy this heart warming soup.

Chopped Kale, Garlic, Onions, Tomato and Parsley

Cut out the hard stems from Kale

And if the kids ask to save the leftovers for them you know you did something right :) They enjoyed it even more the next day for dinner. Hope you can enjoy some with your friends and family.

5-Minute Shrimp saute: Recipe from nessecity

I posted the picture of Shrimp saute on Instagram and Facebook last night and you all have blown up my comments for the recipe. 

This recipe was non intentional and totally out of what I had in the fridge/freezer because it was dinner time and we were too tired from the day excursions to go out again. I  literally opened up the fridge and pulled out Frozen Shrimp (always have a back up of quick thawing products like shrimp and fish for last minute meals), fresh flat leaf parsley, garlic, dried curry leaves, red pepper flakes, onion seeds and lemon juice. 

Quick Shrimp Saute

Recipe: 5-Minute Shrimp Saute
Ingredients

1 Lb Frozen Shrimp, thawed
2-3 cloves garlic, roughly chopped
2-4 Tbsp Fresh parsley, chopped
1 tsp onion seeds
5-6 curry leaves, fresh or dried
1 Tbsp Sunflower oil
1 Tbsp Lemon Juice
1 tsp red pepper flakes
salt and pepper to taste

Method

1. Heat the Sunflower oil and add the dried curry leaves and Shrimp. Saute it till the Shrimp turns pink and are almost cooked.
2. Add the garlic, parsley, red pepper flakes, onion seeds, salt and pepper. Saute it for another couple of minutes. You will smell the aroma of garlic cooking.
3. Lastly add lemon juice and serve.

Black Onion Seeds, Flat Leaf Parsley, Shrimp, Garlic, Curry Leaves, red Pepper Flakes

That's it,  told you how quick and simple it was. It turned out delicious. You can have this with steamed rice and a side of edamame, toss it over a salad, make shrimp tacos with lettuce, avocado and pico. Hope this helps you get creative with some of your last minute meals. Comment below and share some of your quick and creative tips. Hope you all had a great Labor day weekend.

Left-over Shrimp Tacos for Lunch

Side: Edamame