Brrr... it's cold outside!

So, for lunch we are having Kale and Bean Soup.


* 2 tablespoons olive oil
* 2 garlic cloves, chopped
* 1 pound escarole, chopped
* Salt
* 4 cups low-salt chicken broth
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1 (1-ounce) piece Parmesan
* Freshly ground black pepper
* 6 teaspoons extra-virgin olive oil

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each (Courtesy of the Food Network).

Although the recipe calls for escarole I've only made it with kale and we really like the taste! You can use as much or as little kale or escarole as you'd like. A pound is too much for us. Sometimes we add an extra can of cannellini beans. And it doesn't hurt to add some french bread (with butter, of course!)

This should warm you right up!