Waiting for the Sun

So, it's mid-April and still FREEZING, dreary, and all-around blah in Toronto. Wiarton Willie is a damn liar. I demand sunshine!

Until I can stop wearing my mittens to drive to work, I'm still hooked on hot, winter-y dishes to keep myself unfrozen. Last night, I made a white bean and kale soup that really hit the spot -- kale is one of my favourite greens because it has such an interesting texture, and it tastes great with tomatoes and creamy canellini beans. With a kick of rosemary and red chiles, and feta on top, this soup was the perfect thing to pick me up from yet another wet, cloudy, cold day in Ontario. As an added bonus, Dave, who generally despises beans, had two servings! So you bean-haters out there should give this one a try.

Word on the street (read: Weather Network) is that things are supposed to warm up this weekend. I won't keep my fingers crossed. In the meantime, comfort food is where it's at.

White Bean and Kale Soup

19 oz can canellini beans, drained and rinsed
2 cups veggie stock
1 bay leaf
1 tsp salt
1 tbsp minced fresh rosemary
1 tbsp olive oil
1 small yellow onion, minced
4 garlic cloves, minced
28 oz can diced tomatoes, with juice
generous pinch red chile flakes
1/4 tsp each dry oregano and basil
1 tbsp balsamic vinegar
1 small bunch kale, rinced and sliced
1/4 cup Italian parsley, chopped
lots of fresh black pepper
crumbled feta, for garnish

1. Heat olive oil in a large soup pot. Add the onion, and cook until golden. Add the garlic, red chile, basil, oregano, salt, and rosemary, and cook for another couple minutes (until fragrant). Add the beans, stock, and tomatoes, and simmer over low heat for 20 to 30 minutes.
2. Stir in the kale, vinegar, parsley, and ground pepper to taste. Cook until the kale is wilted, then ladle the soup into bowls and top with feta and some additional fresh parsley. Serve with lots of garlic bread and extra pepper.

serves 3-4