Previously on The Lewis Report, I was in Tampa and contracted bronchitis.
As I sat on the plane watching South Park with a splitting headache (from the bronchitis, not from South Park), I started thinking about how I desperately wanted soup for dinner.
And so after much thought (let’s be honest, it wasn’t that much due to my foggy head), I settled on kale and white beans for simplicity (less than three minutes both in the bodega and in front of the stove) and affordability (super savies!).
Hmm, it seems I’m on some kind of bean kick.
Bring on the fart jokes.
Kale/White Bean Soup
1 medium onion, diced
2 large celery stalks, diced
extra-virgin olive oil
salt & black pepper
4 cups of duck or chicken stock
1 bunch of kale, stems removed and torn into pieces
1 can cannellini beans, rinsed
crushed red pepper flakes, as much or as little as you like
In a stock pot over medium heat, add 2 Tbsps. oil; add onion and celery; season with salt and pepper, and sweat for 10 minutes, until opaque in color; add stock, kale, beans, optional crushed red pepper; simmer 15 minutes; season; serve.