With school and work-life back in full swing, throughout September I’ll be sharing a month long series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or your access to a delicious meal- look no further.
A few weeks back, Andrew and I were sitting in a coffee shop with a newly engaged friend discussing the concept of family; her and fiancé were having trouble conceptualizing and transitioning from conscious togetherness, to a mystical point of familial, unconditional being. When/ how does it happen? How did we do it? Leaving this coffee and actively living in the hours and weeks that have since passed, it’s felt nearly impossible not to reflect on the progression of my own relationship with Andrew, relationships within my biological family, and those friendships that have left the strongest, most lasting impressions. I’m not sure when Andrew and I made the big move from partnership to partnership– we’ve always just ‘been’. With my family spread so far and wide (physically, emotionally), perhaps it’s natural I’ve made my own community- that mystical point of familial, unconditional being, a spontaneous and beautiful result? I’d love any insight..
Anyways, you’re here for the soup!
A warming, brothy, and rustic meal, today I am so excited to share my Wilted Greens and Potato Soup. Made with dark, nourishing, and leafy kale and broccoli rabe, belly filling cannellini beans and red potatoes, and comforting dill, this naturally vegan soup is the perfect bowl for those chilly Autumn or winter evenings. I serve my soup over ½ cup brown basmati rice or with a thick slice of crusty baguette.
Wilted Greens and Potato Soup [makes 6 servings]
2 tablespoons olive oil
1 yellow onion, peeled and diced
2 large cloves garlic, minced
2 medium (about 1 pound) red potatoes, rustically cubed
2 cups (about 6 oz) green beans, cut into 1 inch pieces
1/4 cup fresh dill, roughly chopped
4 cups vegetable broth
4 cups filtered water
1 bunch (about ¾ pound) broccoli rabe, tough stems removed, then roughly chopped
2 cups kale, tough stems removed, then roughly chopped
1 can (15 ounces) cannellini beans, thoroughly rinsed and drained
juice of ½ a lemon
salt & pepper to taste
In a large Dutch oven or heavy pot heat olive oil over medium-high heat until just hot. Add onion and garlic and sauté, stirring frequently, until vegetables are soft, but not browned (about 4-5 minutes). Add potatoes, green beans, dill, broth and water and bring to a boil. Reduce heat to low, cover pot, and simmer for 10 minutes, or until potatoes are fork tender.
Remove pot from heat and stir in broccoli rabe, kale, cannellini beans, lemon juice, and seasoning. Continue to stir until broccoli rabe and kale have completely wilted. Serve and enjoy!
Nutrition Information [per serving = about 2 cups ]
215 Calories, 34g Carbohydrates, 5.2g Fat, 9.2g Protein, 7.7g Fiber, 5.1g Sugar
Red potatoes, broccoli rabe, green beans, and red chinook garlic provided by Glen’s Garden Market, a locavore-minded market located just outside the heart of Washington, DC’s Dupont Circle. Glen’s has generously gifted me an eight-week CSA [community supported agriculture], overflowing with organic and chemical free local produce.