While, alas, I don't have a pretty picture to accompany this recipe (the soup really isn't too beautiful, more of a diamond in the rough), today's focus is on my favorite category of dish! Soup!!!!

This winter vegetable soup is one I have made many times and is easily one of the best dishes I've ever made. It's fairly simple, endlessly customizable, makes massive amounts, and is very healthy!! All excellent attributes. The stars of this soup are leeks, turnips, and potatoes, though I usually add parsnips, onion, vegetable broth, more spices and garlic, and a wider assortment of different colored potatoes (red, purple, etc.).

It takes a little while to cook (50 minutes or so), but it doesn't need any babysitting, so not too bad, I'd say! I hope everyone is enjoying fall and our ascent into soup season!

Kale with Beans and onion. / Get recipe here! 

Ingredients for 1 serving 

150 grams dried butter bean 

700 grams baby kale 

salt, sugar, freshly ground pepper

1 garlic clove, large onion 

2 tablespoons butter, orange juice 

1/4 teaspoon orange zest 

1/2 teaspoon caraway

Preparation Steps 

1. Place the butter bean in a large bowl. Cover with water and soak overnight. 

2. Drain the beans and add to a saucepan. Cover with fresh water, and bring to a boil. Cook for 50 minutes, until al dente, but not mushy. Remove from the heat and drain well. 

3. Separate the leaves of the kale, and remove the tough stems. Tear into bite-sized pieces and dry. Blanch for 4-5 minutes in boiling water. Rinse under cold eater, then drain well.