Julius has started the absolute cutest thing over the last couple weeks. He has been spontaneously thanking me for helping him. After I serve him dinner he’ll say “thank you mama” which sounds like “tutu mama”. If I bring him some milk after he asks for it “tutu mama”. I’ll help him open a container, “tutu mama”. I’ll change his diaper “tutu mama”. Every time he says it, it warms my heart. The other day Will and I both helped him with his dinner and he said “tutu mama. Tutu dada.” I’m in love with this little guy all over again!
You know what else I’m in love with? Fall! Perhaps my first true love, I have always loved the crisp bite in the air, the changing color of the leaves, and of course, Halloween. I love fall food too! Cider, apples, winter squash make me hungry just think about them! Lately we’ve been getting lots of kale and potatoes in our farm share. Normally I’d make Portuguese Kale Soup with this recipe from Yankee Magazine but since I’m still on my mostly vegetarian kick I had to make it up a bit differently. (Will has informed me there is a word for people like me and that is “flexitarian”.) If you try this recipe you won’t be disappointed! It’s simple and delicious, and goes great with a loaf of crusty bread.
A bowl of this vegetarian kale soup, a pumpkin beer and some hot buttered bread are calling my name…
Vegetarian Kale Soup
Ingredients
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 3 vegetable boullion cubes (I used the Knorr boullion)
- 1 can cannellini beans, rinsed & drained
- 2 yukon gold potatoes, chopped into large dice
- 1 large bunch of kale
- 1 tsp dried basil
- grated Parmesan cheese (optional)
Remove the tough stems and ribs and chop the kale leaves into 2 sq inch pieces. Saute onion in butter or olive oil over medium heat until soft and fragrant 5 or 6 minutes. Add garlic and cook for another minute. Add vegetable boullion and 6 cups of water. Bring to a simmer and add kale, cooking for a few minutes until wilted. Add the cannellini beans, potatoes and basil and simmer for 20 to 30 minutes until potatoes are tender. Serve with fresh grated Parmesan cheese if desired.
If a pot of this soup doesn’t look like it will take the chill out of fall, I don’t know what will!
As Julius would say… “Tutu” to all of you for reading my blog! I love each and every one of you!
