Rustic Red Kale and White Bean Soup

* Thanks to Marnie Memmolo for passing this along!

You can substitute any other leafy green for the kale, but if you're using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they're done.

1 bunch red kale (or use any other green available)
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup chopped fresh basil (or about 5 "ice cubes" of frozen basil)
1 teaspoon dried oregano
2 15-ounce cans diced tomatoes
1 15-ounce can cannellini or other white beans
4 cups water
pinch red pepper flakes
salt and pepper to taste

Optional serving suggestions:
Balsamic vinegar and soy parmesan

Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.

Mist a large, non-stick pot lightly with olive oil. Sauté the onion and celery until the onion begins to brown. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.

Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber

Curried Zucchini Soup Recipe

Chilly days like this are perfect for soup! This recipe comes courtesy of Sarah Murphy...thanks Sarah!

Ingredients:

2 cups diced onions
1 T canola oil
3 garlic cloves, minced
1 t grated fresh ginger root
2 t curry powder
2 1/2 cups water or vegetable broth
2 cups cubed potatoes
5 cups sliced zucchini (about 3 medium or 4 small zucchinis)
1 to 1 1/2 t salt
2 T chopped cilantro (optional)
1 cup milk
3/4 cup plain yogurt
1 T cider vinegar


Directions:

1.In a covered soup pot on medium hear, saute the onions in the oil until translucent , about 10 minutes. Add the garlic, ginger root, and curry powder and saute for 1 minute, stirring constantly. Add the water or stock, potatoes, zucchini and salt. Cover the pot and bring to a boil; then reduce the heat and simmer for 10 minutes.

2.Add the cilantro (if using) and continue to simmer until the vegetables are very tender, another 5 to 10 minutes. Stir in the milk and yogurt and remover from the heat; stir in the vinegar. Either using a mixing wand or in batches in a blender, puree the soup until smooth.

3.Reheat gently. Serve with a dollop of yogurt, cilantro, chives or scallions if desired.