italian vegetable stew

As I write this local Chicago weather professionals are going bonkers over a predicted record-setting temperature tomorrow.  National weather folks are saying there will be wind chill factors in FLORIDA.


And what most experts will tell you is that the best thing to do in these extreme circumstances is to make soup.  (It’s a well known fact).


And this is an amazing one.  So good that not only did my teenager gobble it down the first night but I came home the next night to find her eating it again of her volition.  Let that sink in for a moment: She ate leftovers.  That weren’t pizza.



Here are some of its attributes (in no particular order):


It’s delicious.  One of those recipes that’s more than the sum of its parts (magic).

It makes a ton (frugal).

It smells great (aromatherapeutic).

It gets better with age.  I made it on Sunday and it was even better Wednesday for lunch (Clooney-like).

It happens to be healthy.  I am skeptical of things calling themselves “healthy” but love when something I love just happens to be a good thing to eat (nutritionally superior).

It’s adaptable.  The greens, the beans, all up to you (versatile).


The recipe is from Bon Appetit March, 2013.  Some reviewers questioned the necessity of pre-boiling the greens before adding to the soup and I agree.  Try it and tell me how it goes.  It will save time and the annoying squeezing and squeezing and squeezing of cooked kale or collards to get the excess moisture out.  And for the record, I just used Swanson’s vegetable broth, nothing home made or fancy.