Playdate Special: Kale Soup

Since my recent cable hook-up which improved my internet access, I have gained a bit more personal time and allowed myself to catch a few cable shows, e.g. Barefoot Contessa. I saw this episode in which she made Ribolita and it appealed to me immensely. For one thing, it's now autumn - my favorite season. It also reminded me of this amazing soup I enjoyed in Florence on my second trip to Italy. I didn't jot down the ingredients or the directions but figured I could wing it. In cooking, I find it helpful to consult recipes so that I understand the essential ingredients and method. Then I enjoy playing and experimenting with the process. Nowadays, “winging it” is a helpful skill, since my kids often conspire to seize the time I have to organize and cook.

Kale Soup

1 medium cabbage, chopped
1 bunch kale, chopped
1 onion, diced
32 ounces chicken stock
1 cup cannellini beans
1 loaf French baguette or sourdough bread
Parmesan cheese, as garnish

Put the vegetables and stock in a large soup pot and bring to boil, then reduce heat to simmer for half an hour. Add the beans and simmer for another half an hour. About 10 minutes before serving, cut up bread and put into soup. Sprinkle cheese atop and serve.

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