As you read this, I am in Alta, Norway, above the Arctic Circle.  I am hoping to enjoy some interesting food experiences to share, and maybe some new ideas to try.  I will be back with more new posts at the end of the month.

For now I will leave you with my riff on another Martha Stewart recipe from the magazine I bought for the date recipes: her Bruleed Winter Bean Soup.  My version has quite different proportions of the veggies and uses Fontina in place of Asiago:

It feels like a cross between minestrone and French onion soup, but amped up with lots of spinach and kale.  It was so hearty and satisfying, I could eat this just about every day! Especially when I put it in the cute cat bowls I bought for my parents back when I was in college.

Kale, Spinach & White Bean Soup with Fontina

Adapted from Martha Stewart’s Bruleed Winter Bean Soup

2 tablespoons extra-virgin olive oil

1 small onion, finely diced

1 stalk celery, finely diced

1 carrot, peeled and finely diced

15-oz can diced tomatoes

2-inch piece Parmesan rind

15-oz can small white kidney beans, drained and rinsed

12 ounces baby kale & spinach mixed, (about 8 – 10 cups)

Coarse salt and freshly ground pepper

4 slices country bread, cut into 1-inch pieces

1 1/2 cups coarsely grated Fontina

Directions

Heat oil in a medium saucepan over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until tender, about 10 minutes.

Stir in tomatoes with juices; cook 1 minute.

Add 4 cups water and Parmesan rind. Bring to a boil; reduce heat to a simmer and cook 20 minutes.

Stir in beans and kale; cook, stirring occasionally, until kale is tender, about 5 minutes. Season with salt and pepper.

Heat broiler. Spread bread evenly on a rimmed baking sheet. Place under broiler and toast, tossing once, until golden, 1 to 2 minutes.

Divide soup, croutons, and Fontina among 4 ovenproof bowls; drizzle each with oil.

Broil until melted, about 1 minute; serve and enjoy!

     

Serves 4