There's nothing fancy at all about our Soupy Sundays, but they have become a hallmark of our week. It's a great way to end the weekend and a peace-filled way to mark the start of a brand new week. I can only imagine that they'll become more cherished and cozy as the air gets colder and we may even gather round the little table near the fireplace to have our Sunday night feasts. That sounds about as good as it gets to me!
(taken from my blog post, "A New Weekly Rhythm: Soupy Sundays")
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Last autumn, our family began a new weekly tradition. It began on a whim and became one of the highlights of autumn and winter in our home.We came to look forward to this weekly rhythm as a way of marking the end of weekend and start of a new week with a relaxing atmosphere, slow pace and delicious, homecooked food. It is what we like to call "Soupy Sundays". It's nothing fancy or elaborate and oftentimes, we will just pull out old favorite recipes so the guesswork of trying new recipes isn't there. Though, sometimes, it is such fun to try new ones, too! One of our go-to recipes for bread is our very favorite Crusty Dutch Oven Bread. It's super easy to pull together in the morning and just stir the ingredients together and then let it rest on the counter until evening comes along. Then we just pop it in the oven and in less than one hour, we have a loaf of heavenly, crusty, scrumptious bread.
As part of my Cozy series, I thought it would be a delightful thing to share some of our favorite soup and bread recipes with you. So, each Tuesday in October, I'll be sharing a couple of recipes that I've carefully and especially selected from our always-growing collection to share with you here. I think one of the best things about our Soupy Sunday tradition is that is makes what would be an otherwise normal, average, ordinary day a special occasion. We play music whilst we are making the soup and it is simmering on the stove all afternoon and light candles on the table whilst we are feasting on our dinner meal. And another bonus is that many soup recipes make it easy to use up leftover veggies and things in the fridge before a new week begins...my mom loves this part!
So, without further ado, for this first Tuesday in October, I am so excited to share with you a vegetarian soup recipe and an easy, but special, bread. White Bean and Kale Soup is a favorite in our house! Kale isn't one of my favorite things, if I'm being honest. I just can't eat it raw and only like it when it's been cooked down quite a bit. It's sharp flavor isn't my cup of tea. This soup, however, really can make a girl question her dislike of kale...it's so yummy! And the Focaccia bread is such a fun, almost festive, bread...any my family loves this version with lots of Parmesan cheese. And I admit to having lots of fun making it! {{smiles}} There are many versions online, but this is a super simple and tasty one that is great for a lazy Sunday afternoon.
I hope you get a chance to try these recipes in your own kitchen!
♥
White Bean and Kale Soup
2 Tbsp. olive oil
1 small onion, diced OR 1 leek, white part only, chopped fine
1/2 tsp. minced garlic
2 cups carrots, sliced into coins
2 cups celery, sliced
8 cups vegetable broth (can also use chicken broth)
2 tsp. Herbs de Provence
1 tsp. salt
1/2 tsp. pepper
2 cups small pasta
6 cups fresh kale, stems removed and leaves chopped
1 can white northern beans (drained and rinsed)
Heat olive oil in a stockpot and saute the onions, carrots, and celery for about 10 minutes. Then add in the minced garlic and saute for another couple minutes. Add the broth, herbs, salt and pepper. Bring to a boil and then reduce to a simmer and cover with a lid. Allow the soup to simmer for about 45 minutes.
Next, add in the uncooked pasta and stir gently. Cover the pot and cook for about 10 minutes, or until the pasta is tender. Finally, add in the kale and beans and stir to combine thoroughly. Cook until everything is heated through well.
Serve in bowls and top with grated Parmesan cheese, if desired.
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Focaccia
2 cups warm water
1 Tbsp. yeast
1 Tbsp. pure cane sugar
2 tsp. salt
4 cups all-purpose flour
1/2 cup melted butter
Italian herb mix, dried
Parmesan cheese, grated finely
Dissolve yeast in water and add in the sugar and salt. Whisk to combine well. Stir in the flour gently, making sure to get all the flour off the bottom of the bowl. Mix until a dough is formed. (It will be sticky.)
Prepare a baking sheet tray with nonstick spray and press dough onto the pan. Dip your fingers in warm water to use your fingertips to press the dough easily. Brush the melted butter on the dough and sprinkle a generous amount of Italian herbs and Parmesan cheese over the top as well.
Let rise in a warm place for 45 minutes. Then bake at 400*F for 20-25 minutes or until golden brown all over. Cut into squares and serve warm with your favorite soup.
Enjoy!