Before kale started getting into everything from cookies to treats for dogs, there was kale soup - a hearty concoction that takes no special talent to prepare. All that's needed - the ingredients, a large soup pot, and the bit of time it takes to chop, sauté and simmer.
I combed the web for a version of this soup I recall from many years ago when our friend and neighbor Mariyln Fuller hosted a Sunday night soup party. Damned if I can recall what the other two soups were, because that's the one that stuck in my mind - I went back for seconds, forsaking the others I'd tried. The taste memory was so intense that I knew it would be easier to reinvent it myself than try to find her version from an ancient issue of Gourmet.
And so it goes. This makes a huge pot and can certainly be halved:
This is another loaf that employs the magic of Dutch oven baking, and, because I love the texture and seedfullness of this loaf for sandwiches, I make it a very large boule – a full 2-1/2 lbs. Yes, it can be halved with minor adjustment to the baking time, but it also freezes beautifully if you want to cut half and store it.
This is a tasty low cal vegan alternative to a pasta dih.Submitted by TCRANE522