Meatless Mondays

Okay, so in our house nearly every day is meatless … but in honour of “Meatless Monday” – the American public health campaign, turned global movement for better health and a healthier planet – I thought I’d share what we had for dinner tonight. 

When the days get shorter and I start to feel that crispness in the air, it means not only that it’s time to rotate the clothes in my closest (I dream about big, beautiful walk-ins with sky-high shelving and storage), but also that it’s soup season again! 

Tonight, I turned to my dear Lucy Waverman for inspiration and whipped up a yummy Tomato Soup with Chickpeas and Kale:

 1 bunch Kale or Swiss chard (I like Kale)

2 tbsp olive oil

1 tbsp chopped garlic

1 cup chopped onions

1 28-oz (796mL) can tomatoes, chopped with juices

4 cups vegetable stock

1 tsp chopped fresh rosemary, or ¼ tsp dried

½ tsp Asian chilli sauce, or to taste

1 19-oz (540mL) can chickpeas, rinsed and drained

Salt and freshly ground pepper

Parmesan or Roman cheese grated, to taste

I like to toss in other vegetables that are kicking around the house … carrots and celery work well, and I sometimes add a starch – rice or potatoes.

Cut away stems and any tough or wide centre ribs from kale and slice them. Roughly chop leaves.

Heat oil in a large pot over medium heat. Add garlic and sauté for 2 minutes, or until golden. Add onions and kale stems and ribs – and any other raw vegetables – and sauté for 2 minutes, or until soft.

Add tomatoes, stock, rosemary and chilli sauce and simmer for 20 minutes. Add chickpeas and simmer for 15 minutes longer.

Add kale leaves and simmer for 5 minutes, or until leaves wilt. If you anticipate leftovers, reserve some kale and add before you reheat your soup. Kale gets pretty brown and unappetizing looking the longer it’s cooked, so reserving a handful will brighten your soup when you’re enjoying it later!  

Season well with salt and pepper. Serve with sprinkled cheese and fresh bread – or, Mr. Green’s homemade croutons.

Mr. Green’s homemade croutons:

2 cups roughly cut dry (read: stale) bread – baguettes and Italian, or French loaves work best

1 tbsp grated Parmesan cheese

1 tbsp truffle oil, olive oil will also work well

Salt and pepper

Toss ingredients in a bowl.

Bake in 350 degree preheated for 10 minutes, or until golden brown.

If you’re looking for more meatless inspiration … you could try what Stella McCartney tweeted she’d be enjoying this evening: Jamie Oliver’s Crispy and Delicious Asparagus and Potato tart

About these ads

1 Comment

Filed under Uncategorized

One response to “Meatless Mondays

  1. Anonymous

    Yummy Cait! I’ve had the gastronomic pleasure of sharing this delicious soup with you and Mr.Green. It is indeed delicious and filling- a complete meal in one bowl!
    Rose Anne (MIL)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s