Meatless Mondays

Okay, so in our house nearly every day is meatless … but in honour of “Meatless Monday” – the American public health campaign, turned global movement for better health and a healthier planet – I thought I’d share what we had for dinner tonight. 

When the days get shorter and I start to feel that crispness in the air, it means not only that it’s time to rotate the clothes in my closest (I dream about big, beautiful walk-ins with sky-high shelving and storage), but also that it’s soup season again! 

Tonight, I turned to my dear Lucy Waverman for inspiration and whipped up a yummy Tomato Soup with Chickpeas and Kale:

 1 bunch Kale or Swiss chard (I like Kale)

2 tbsp olive oil

1 tbsp chopped garlic

1 cup chopped onions

1 28-oz (796mL) can tomatoes, chopped with juices

4 cups vegetable stock

1 tsp chopped fresh rosemary, or ¼ tsp dried

½ tsp Asian chilli sauce, or to taste

1 19-oz (540mL) can chickpeas, rinsed and drained

Salt and freshly ground pepper

Parmesan or Roman cheese grated, to taste

I like to toss in other vegetables that are kicking around the house … carrots and celery work well, and I sometimes add a starch – rice or potatoes.

Cut away stems and any tough or wide centre ribs from kale and slice them. Roughly chop leaves.

Heat oil in a large pot over medium heat. Add garlic and sauté for 2 minutes, or until golden. Add onions and kale stems and ribs – and any other raw vegetables – and sauté for 2 minutes, or until soft.

Add tomatoes, stock, rosemary and chilli sauce and simmer for 20 minutes. Add chickpeas and simmer for 15 minutes longer.

Add kale leaves and simmer for 5 minutes, or until leaves wilt. If you anticipate leftovers, reserve some kale and add before you reheat your soup. Kale gets pretty brown and unappetizing looking the longer it’s cooked, so reserving a handful will brighten your soup when you’re enjoying it later!  

Season well with salt and pepper. Serve with sprinkled cheese and fresh bread – or, Mr. Green’s homemade croutons.

Mr. Green’s homemade croutons:

2 cups roughly cut dry (read: stale) bread – baguettes and Italian, or French loaves work best

1 tbsp grated Parmesan cheese

1 tbsp truffle oil, olive oil will also work well

Salt and pepper

Toss ingredients in a bowl.

Bake in 350 degree preheated for 10 minutes, or until golden brown.

If you’re looking for more meatless inspiration … you could try what Stella McCartney tweeted she’d be enjoying this evening: Jamie Oliver’s Crispy and Delicious Asparagus and Potato tart