Tuscan Kale & White Bean Soup

Serves 4

Ingredients1 Tablespoon extra virgin olive oil
1/2 onion, chopped
3 carrots, sliced
Salt & pepper
2 garlic cloves, minced or microplaned
1/2 lb kielbasa, cut into bite-sized pieces
4 cups chicken broth
1 can great northern beans, rinsed and drained
2×2″ Parmesan cheese rind
1 bay leaf
4 cups chopped kale (remove leaves from stems/center vein before chopping)
2 Tablespoons grated Parmesan cheese, plus more for garnish

Directions:

1. Heat oil in a large Dutch oven or soup pot over medium heat. Add carrots and onions then season with salt and pepper and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds then add kielbasa and cook for 3 more minutes.
2. Add chicken broth, scraping the bottom of the pot to loosen brown bits, then add beans, Parmesan cheese rind, and bay leaf. Turn heat to high and bring to a boil. Stir in kale then place a lid on the pot, turn heat down to medium-low, and simmer until kale is tender, about 15 minutes. Stir in Parmesan cheese then taste and adjustment seasonings if necessary.
3. Remove bay leaf (Parmesan cheese rind can stay in – it will continue to flavor leftovers) then serve with additional Parmesan cheese sprinkled on top, if desired.

Whole Wheat Blender Pancakes...present 6.18.04

1 c wheat kernels
1 c buttermilk
2 tsp baking powder
1 tsp baking soda
4 T oil
2 T sugar
2 eggs
1/4 tsp salt

Place in blender the wheat kernels and buttermilk.  Blend for about 4 minutes, if still grainy increase time. Then add the rest of the ingredients to blender and blend for about 1 minute more.  Cook on a hot griddle about 350.