Tuscan White Bean and Kale Soup

IMG_0671.JPGThis recipe is quick, tasty, and HEARTY.   This meal is perfect for the fall – warming and completel vegetarian and vegan.  Robyn and I made it today while the kids played hide-and- seek. It only takes about a 1/2 hours to cook the beans and then after chopping the veggies it’s just a 1/2 hour on the stove.




  • 2 cups cannelleni beans soaked overnight in filtered water (or 2 cans if you can’t remember to soak your beans)
  • 1/4 cup olive oil
  • 1 large onion
  • 1 large onion diced
  • 4 cloves chopped garlic
  • 4 large finely diced carrots
  • 6 ripe tomatoes – diced finely
  • 1 bunch Tuscan Kale (or whatever Kale looks fresh)
  • 2 sprigs rosemary
  • Pinch of Thyme
  • 1/4 teaspoon oregano
  • Pinch of red chili flakes
  • Salt and Pepper to taste



Beans: After soaking overnight, bring the beans to a boil and simmer until soft about 1-1/2 hours. Once the beans are done, add 1 tablespoon of salt and do not discard the bean broth.

Over medium heat sauté onion and garlic with salt until translucent. Add rosemary, thyme and oregano and then add carrots and cook until soft. Taste your creation and add salt and pepper as needed. When it tastes good, add tomatoes and chili flakes. Cook until well mixed.

Add cooked beans and enough broth to cover the ingredients. If you use canned beans- add about 2 Quarts of organic vegetable broth. I like the Whole a Foods brand. Bring to a boil. Turn down heat and stir in kale.

I think it’s perfect when you add a little grated Pecornino Romano parmesan cheese on EVERYTHING!

x0 Robyn




Cauliflower and Carrot Soup that your kids will LOVE!

cauliflower soup

File this under “EASY WINNER!”

I often resort to soup when I want my kids to eat their veggies. They have had this soup since they were a year old and they absolutely love it! It’s so easy to make (another thing I value highly) and it’s become a favorite — even with my husband.

Basically there are 4 ingredients: onions, carrots, cauliflower, and vegetable broth.  You puree it with a hand blender and presto — VEGGIES SERVED.

The original recipe I had was mostly cauliflower. I’ve added equal part carrots because the sweetness of them make it more palatable for the littles.

I am not lying when I say they love this soup!!

And mama loves it when they love CAULIFLOWER!


  • 1/4 cup finely chopped onions
  • 1.5 cups carrots
  • 1 Cauliflower head, chopped up
  • 6 cups Vegetable (or bone) broth


First, add a little olive oil to your pot and add the minced onions, saute and chop your carrots.  Add the carrots and once soft, add the cauliflower and cover with your vegetable broth. About 6 cups.

Let simmer on low for at least 30 minutes.  I like to leave it on longer.  Puree with your hand blender and you’re done!