I love the way snow and sunlight interact to create brilliant sparkles and the quiet of a walk when snow is falling.
Winter is here with brisk air and shorter days reminding us to slow down and pull in for a bit. With this season comes the need for us to make meals that will warm and sustain us when we interact with father winter. One of my favorite hearty soups is just the dish for a cold winter day. It is so simple and yet so delicious.
Cannellini Bean and Barley Soup:
- 4 teaspoons extra-virgin olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 2 large carrots
- 1 teaspoon dried basil
- 1 cup cannellini or other white beans, rinsed and soaked overnight (or 15oz canned)
- 1 14-ounce can fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- 3/4 cup barley
- 4 cups fresh kale
- Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 5-6 minutes.
- Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in Kale and cook until tender, about 5 minutes.
“I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.”
Peace and Brightest Blessings