Wanna have soup?

Earlier this week I was struck with a compulsion to bake something. It had been a busy week. I hadn't slept much the night before. I was worn out and tired, and baking is one of my most fool-proof stress relievers. Furthermore, I wanted cookies.

I met Wilma when I entered the kitchen, and told her I was planning to bake something. "No," was her response. Now, I realize that I might be slightly spoiled and that it is a rare and privileged fate to never hear "no" from one's mother. However, all that this really means for me is when I am shot down in such a forthright manner, I am more than a bit taken aback.

"Really?" I asked, crestfallen.
"Well, I would rather you make something with all the vegetables we have. Like soup."

She had a point. Our refrigerator was practically exploding with kale, spinach, and the like. So I took the rational path and proceeded to soup making.

I have never been one to follow a recipe for soup, unless it is something very specific, but it can be nice to have a reference. I consulted 101cookbooks' excellent ribollita recipe in this instance, but more or less just threw everything in a pot and let it work itself out.

Soup a la Bass

* 2 tbsp olive oil
* 1 onion
* 3 leeks
* 1 bunch kale
* 1 bunch spinach
* 1 can tomatoes (crushed is good, but whole is fine)
* 1 can cannellini beans
* 4 cups vegetable broth
* 1-4 tsp chili flakes
* water
(I did not have too much variety to throw into this soup, but other possible additions would be carrots, zucchini, celery, potatoes, etc.)

Chop everything. Heat the oil in a big pot. First add the onions and leeks and sautee over medium heat for about 10 minutes. If you have a carrot and/or celery, add this now also. Next add the kale and spinach, then the tomatoes. If the tomatoes are whole, break them up as you add them (hands are the best tool). Then comes the vegetable broth (I use cubes of stock and dissolve it in hot water, but ready made broth, or homemade is also acceptable).














The 101cookbooks recipe suggested mashing up some of the beans before adding them, and leaving the rest whole. I followed this method and was pleased with the results, as it gives more richness to the soup, but leaving all the cannellinis whole would be equally delicious.














Add more water until everything is covered and/or there is enough soup to satiate all the people you want to feed. Add the chili flakes. As far as I am concerned (as usual), more is merrier, but this is a matter of taste.