Ingredient: Red Pepper Flakes

White Bean and Kale Soup

White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium heat. Add the olive oil and let it get hot. Add the bacon and cook stirring often until it is just crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set this aside for later.
  2. Add the onions and garlic to the pot and cook until the onions begin to soften and the garlic is fragrant, stirring frequently. This should take 5 minutes or so. Add the kale and thyme and cook until the kale is wilted, another 5 minutes.
  3. Add the chicken stock, cover and bring to a boil. Remove the cover, add the cannellini beans and reduce the heat to simmer. Continue to simmer (about 20 minutes). Meanwhile cook the the pasta.
  4. In a seperate pot, bring 4 quarts of water to a boil. Salt the water and add the linguini. Stir occassionally as it returns to a boil. Cook the pasta until it is al dente, about 6 - 7 minutes. Drain the pasta, rinse it in cold water to stop the cooking and set it aside.
  5. Remove the thyme sprig (it should just be a stem) and the garlic cloves from the soup. Add salt and pepper to taste.
  6. To serve, divide the linguini into 4 bowls Ladel the soup on top of the pasta. Garnish each serving with the reserved bacon and the shaved cheese. Sprinkle with a few red pepper flakes if you'd like. Enjoy
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Spicy Garlic & Herb Bread Baked in a Pot

Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Ingredients
Servings: Loaf
Instructions
  1. Sprinkle yeast over warm water, add the pinch of sugar and stir gently. Allow the mixture to rest and foam for about 5 minutes.
  2. Melt the butter in a saucepan. Remove from heat and add the herbs, pepper flakes and garlic. Set Aside.
  3. Put flour in a large bowl. Add salt, pepper,yeast mixture, and butter mixture. If you have a stand mixer: Fit it with the dough hook and stir at low speed 10 - 12 minutes until dough cleans the sides of the bowl. If you do not have a stand mixer: Mix ingredients in bowl until combined. Turn onto floured surface and knead by hand about 15 minutes. Whichever method you use the dough should be smooth, supple yet firm.
  4. Place the dough in a large oiled bowl, turning to coat dough. Cover with plastic wrap and allow to rest in a warm place until doubled in bulk, Approximately 1 hour.
  5. When doubled in size, place on a floured surface and knead by hand about 2 minutes. Form into a "Boule" shape (flat bottom rounded ball). Preheat oven to 450 degrees.
  6. In a large Dutch Oven or Heavy Soup Pot, add 2 Tablespoons of Olive Oil to coat the bottom. Put the dough ball in the pan. Cut a fairly deep cross in the top using a sharp thin bladed knife. Drizzle with 2 -3 more Tablespoons of olive oil on top of dough. Sprinkle generously with Coarse Sea Salt and Red Pepper Flakes.
  7. Cover with a tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees, remove the lid and bake for an additional 15 - 20 minutes. Remove from oven and allow to cool until it can be easily removed for the pot. Bread can be served warm or cool and will keep up to 3 days if wrapped tightly. Provided it lasts that long!
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