soup, it's what's for dinner

While it isn't necessarily as cold as what I am used to, it is definitely winter around here. The air is cooler, the famed orange scarf has reappeared, and I am snuggling under the heavy blanket at night to keep warm. I am also craving soup. Lots and lots of soup. Last Sunday I picked up some kale at the farmers market not really having anything in mind for it, I just thought it was so pretty, with it's ruffly, girly edges. Tuesday night I made this soup, just throwing in what looked good (I'm looking at you red pepper) and what looked not so good (hello, shriveled up, almost ready for the garbage carrots) until it smelled totally delish.

Kale and White Bean Soup

2 carrots, chopped

1 red pepper chopped

1 medium onion, chopped

1 large clove of garlic, minced

1/4 cup white wine

1 can of white beans (I didn't even bother rinsing the beans off, as I wanted that weird bean goo to thicken the soup)

4 cups stock (veggie, chicken, whatever you've got)

1/2 bunch kale, chopped

fresh herbs, minced (I had rosemary, sage and thyme)

red pepper flakes (next time I might do a little siracha as well)

salt and pepper

zest of 1 lemon, juice of half

parmesan

saute carrot, red pepper and onion in olive oil until soft. add garlic, white wine, beans and stock and bring to a boil. add kale, herbs, red pepper flakes and salt and pepper to taste. simmer until kale is tender. add lemon juice and zest. when serving sprinkle parmesan over the top.