This winter is officially never going to end. I think we are all feeling it, right? Especially in the Northeast where there was actually some snow again yesterday. I’m so over it. Aren’t you?
However, I am generally an optimist by nature. One of those glass half full people. So, in an effort to see the bright side of all of this cold weather, I’ll focus on the enjoyment I get out of steaming hot bowls of soup. Not sure it will really do the trick of making me feel better about the cold but, at the very least, it will make me a little warmer.
Lacinato Kale is an Italian variety of the super healthy leafy green we all love and is often used in minestrone. I gave it a bit of an Asian twist and spice in this soup but mellowed it out a little with the beans. It’s a really delicious and comforting combination and I love the heat from the kimchi and sambal oelek. I’ll take any heat I can get at this point!
- 2 tbsp olive oil
- 5 scallions, white parts only, sliced thinly
- 4 garlic cloves, minced
- 1 bell pepper, sliced
- 1 head lacinato kale, ribs removed and leaves torn into 2" pieces
- 4 cups vegetable stock
- 1 tbsp tamari or other gluten-free soy sauce
- 1 tsp rice vinegar
- ½ tsp fish sauce
- ½ tsp sambel oelek (Thai chili sauce)
- ½ cup kimchi
- ¼ cup kimchi juice
- 1 15oz can butter beans, drained and rinsed
- Heat a 5qt dutch oven or large sauce pot over medium-low heat
- Add olive oil when warm and sweat the scallions, garlic, bell pepper and lacinato kale, tossing regularly, about 3-5 minutes until vegetables soften and leaves are starting to wilt
- Add vegetable stock, tamari, rice vinegar, fish sauce, sambel oelek, kimchi, kimchi juice and butter beans
- Bring to a boil, reduce to simmer and continue to cook over low heat for about 15 minutes until all of the flavors are well combines
- Serve and enjoy
