From the blog the Seed and The Sea comes this wonderful, fresh, delicious, Tuscan white bean soup full of healthy vegetables and kale.
This is very high in antioxidants and really easy to make and just plain fabulous. Thank you for posting this. I hope that it reblogs on Cooking Up a Storm With Miss Polly.
I had a myraid of Tuscan kale, so I decided to conjure up the rustic flavors of Italy. I was also struck by a moment of clarity when I realized how WELL this meal would serve me throughout my insanely-busy week that lay ahead. Leftovers for days, friends.
I mean, really GOOD leftovers. The kind of leftover that marinates and melds within itself creating a Tuscan tatsebud euphoria. I even added these hot peppers for some kick in place of the usual red pepper flakes. I took a bite out of one to try and gauge it’s level of “KICK.” I wouldn’t recommend doing this; it was flipping hot. It kicked me square in the face.
I figured that I needed to tone these guys down a smidge, so, I roasted them under the broiler with a sweet red pepper and some honey. They were then chopped up and thrown in the soup. That’ll show them.
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