Tuscan Kale and White Bean Soup and Italian Bread

This is my kind of meal.  Hot, hearty and oh so comforting.  If you must live in Maine in the winter you deserve to eat like this all the time! 

 Tuscan Kale and White Bean Soup

2 tablespoons olive oil

4 large cloves garlic, chopped

2 stalks celery, chopped

1 large onion, chopped 

2 large carrots, chopped

3 c or 2 15 oz cans cannellini beans, rinsed 

1 15 oz can diced tomatoes

1/2 c acini di pepe

8 to 10 cups chopped kale

4 c water + 4 c vegetable broth

1 t each dried rosemary, thyme, oregano

1 bay leaf

sea salt and freshly ground black pepper

In a soup pot, heat the olive oil over medium heat. Add the onion, celery, carrot and garlic and saute for 3 to 4 minutes. Add herbs.  Season with salt and pepper.

Add the tomatoes, beans, pasta, water and broth  to the pot.  Stir, taste and add more salt and pepper as needed. Cook for 15 to 20 minutes stirring occasionally. Add the kale and continue cooking until kale is tender.  Serve hot with crusty bread. 

                                                                  Week Night Italian Bread 

2 1/2  to 3 c all purpose flour + 1 T vital wheat gluten
1 c warm water
1 packet or 2 1/2 t active dry yeast
1 t salt
1 t sugar or maple syrup
2 T olive oil


Combine 2 1/2 cup flour combined with the vwg, add remaining dry ingredients in a large mixing bowl. Add water and oil and mix well. Use hands and knead for at least 10 minutes adding more flour as necessary to keep from sticking, dough should be smooth and elastic. Cover bowl of dough with plastic wrap, and let stand in a warm place for 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.  While waiting for it to rest preheat your oven to 400f. Form dough into a loaf. Place on a lightly greased cookie sheet and cut few slashes in the top with a sharp knife . Bake for 15 to 20 minutes or until golden brown, it sound hollow when you knock on the bottom. Serve warm with soup.