Recipe (Re)creation: White Bean + Vegetable Soup with Pesto

This white bean + vegetable soup is the perfect antidote to the winter blues.  The recipe makes a decent quantity so it's well worth the effort.  I based it on this lovely recipe by Heidi Swanson, but adapted it to my own tastes.  I used chicken broth for added flavor and used kale since I had it on hand and happen to love it in soups.  Lastly, I sprinkled the top with shaved parmesan which melted perfectly and blended well with the pesto.  I served the soup with toasted english muffins topped with pesto and melted parmesan.  They tasted like healthy mini pesto pizzas and were perfect vessels for dipping in the soup.   This recipe will give you the perfect excuse to stay inside, warm up, and stir away all your troubles.

Serves 6-8

Ingredients:

• 12 oz. canned cannellini beans
• 3 tbsp olive oil
• 1 medium onion, chopped
• 3 medium leeks, trimmed and chopped
• 4 stalks celery, chopped
• 4 cups chicken broth
• 4 cups water
• 1 28-ounce can tomatoes, chopped and drained 
• 3 small zucchini, chopped
• 1/2 cup kale, roughly chopped
• 2 teaspoons salt, or to taste
• 1/4 cup pesto
• 1/4 cup shaved parmesan (optional)

Directions:

-In a large soup pot, heat the oil on medium heat.
-Next, sauté the onion, leeks, celery and zucchini for about 5-7 minutes.
-Pour in the water and chicken broth and add the beans.
-Bring to a boil, then simmer for 15 minutes.
-Add the chopped tomatoes and cook for another 15 minutes.
-Lastly, add the kale and continue cooking for another 5 minutes.
-Add salt to taste and ladle into soup bowls.
-Top with a generous dallop of pesto and sprinkle with shaved parmesan.

~Enjoy!~

Recipe (Re)creation: Chard, Leek, Corn + Manchego Flatbread

This will be my last corn addition for the season- I'm just thrilled I keep finding it! This recipe is partially inspired by my favorite flatbread dish at Contigo, and partially inspired by a recipe from Smitten Kitchen.  One of my favorite things about Contigo is that they ALWAYS have a flatbread on the menu and it always has manchego cheese on it.  The fun part is, they add a new seasonal ingredient on top, so its a surprise every week.  I just got leeks and rainbow chard in my Albert & Eve delivery, so I decided to combine them (and add corn, of course).  In order to make it "weekday friendly," I cheated and used tortillas instead of making pizza dough, but it created the perfect crispy flatbread that I have been seeking. The result- OMG, this might be my favorite flatbread combination!  I know that is a bold statement, but you'll have to try it yourself to prove me wrong.  Take that as a challenge.

Serves 4

Ingredients:

• 3 leeks, stalks removed
• 1 bunch rainbow chard
• 1 ear of corn, cut off the cob
• 4 whole wheat tortillas 
• 3/4 cup freshly shaved manchego
• 1/2 cup crumbled goat cheese
• Salt & Pepper
• Olive oil

Directions:

-Preheat oven to 450 degree F.
-Cut the green stalks off the leeks, and cut the remaining white parts lengthwise.
-Next, cut those halves in 1/2 inch rounds.
-Soak leek slices in cold water to remove dirt and scoop them out onto a paper towel to dry.
-Wash and dry chard and cut into 1/2 inch ribbons.
-Heat a medium skillet over low heat and add 1 tbsp. olive oil.
-Toss in leeks and cover.  Cook, stirring occasionally, for about 10 minutes.
-Add the chard and cook until the chard is tender.
-Next, add the corn and cook for 1-2 minutes.
-Season with salt & pepper.
-Meanwhile, brush tortillas with a scant amount of olive oil and place on a baking sheet.
-Sprinkle tortillas with manchego cheese shavings.
-Spoon the corn, leek, and chard mixture on the tortillas.
-Top with crumbled goat cheese and place in the oven.
-Cook for about 10 minutes, or until the tortillas begin to brown and the cheese melts.
-Serve immediately.

*Any extra chard, leek & corn mixture makes for an excellent side dish*