As our bipolar weather in Southern California continues, so escalates my confusion about what to make for dinner. How am I supposed to feed a family of 5 in the midst of this insanity? It’s 80 degrees one day and I’m firing up the grill for burgers (albeit out-of-season, though my husband would argue there’s always a season for burgers) and then it’s 59 degrees and raining the next. Literally, this is what we are dealing with in So. Cal. (along with wildfires followed by mudslides, new tax codes that make our already exorbitant property taxes non-deductible, and rampant sexual misconduct in the Industry). You know, just living the dream. What better way to calm thyself than to make a home-cooked meal that is healthy, comforting, quick, and inexpensive?
I’ll be honest, when I first made this and I told my husband what was on the menu (a lemony kale white bean soup), I could literally feel his contempt. It’s like giving a trick-or-treater raisins on Halloween. “A grown man needs to eat!!!” But this has truly become a household favorite and a go-to on chilly nights.
As most of my recipes begin, chop an onion and peel 2 cloves of garlic (3 cloves if small).
Saute onions in a little olive oil over medium heat. When they start to yellow, add 1 lb. of lean ground turkey and cook until brown. Drain fat.
Chop a few celery sticks.
Chop a handful of baby carrots.
Add celery and carrots to the onion and turkey mixture along with the minced garlic. Add salt, pepper, and a dash of red pepper flakes.
I buy pre-washed, cut kale. I find it really annoying to wash and chop it myself, but perhaps I’m lazy?
Add about half the bag to the mixture.
Slowly it will wilt.
Add the other half of kale. Repeat. Once it is all wilted, add 2 cans of drained white beans, one can of chicken broth, and one can of beef broth (I know this sounds weird, but trust). Simmer for 30 minutes until kale and beans are soft. Just before serving, add fresh chopped parsley and the juice of one lemon.
Garnish with red pepper flakes and parmesan cheese.
Lemony Kale White Bean Soup
1 onion chopped
Carrots (about 3/4 cup chopped)
Celery (about 3/4 cup chopped)
2 cloves garlic, minced
1 bag of washed, chopped kale (or one bunch, washed and chopped, thick stems removed)
1 lemon, juiced
2 cans white beans, drained and rinsed
1 can chicken broth
1 can beef broth
Red pepper flakes to taste
Salt & Pepper
Parsley – chopped (about a 1/2 a cup)
1 lb. lean ground turkey
Saute a chopped onion in olive oil. Add turkey and brown. Turn off heat and drain the fat. Turn heat back to medium and add chopped celery and carrots. Cook for a few minutes. Add minced garlic. Add seasonings (salt, pepper, red pepper flakes). Add kale in batches, letting it wilt and shrink. Then add drained, rinsed beans. Simmer for 30 minutes. Add parsley and lemon juice just before serving and garnish with freshly shaved parmesan and red pepper flakes.