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
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!