What follows is a recipe for a hearty veggie soup, first posted in 2009, and a story about my dog, his name, and an almost inappropriate incident about his name. Here just for the recipe? Click the black “jump to recipe button” by the title. Ready for a story? Proceed to the first paragraph.
Hearty Veggie Soup with White Beans and Kale
Of the many reasons to have a dog, my favorite is his instinctual hunting behaviors best observed while cooking. As I chopped up the vegetables for this hearty veggie soup, my 60-pound bundle of joy was at my feet inhaling any wayward carrots or kale that came his way.
He’s like a fluffy, cuddly vacuum.
My dog’s name is Feynman (pronounced Fine-man). He’s named after famed physicist Richard Feynman because my ex-boyfriend loved physics and because I loved my ex-boyfriend I suggested we name the adorable fluff ball Feynman.
And that’s how Feynman got his name.
Last week, at the dog park, a guy who I call Dog Park Guy — because everyone knows the dogs’ names, but not each other’s — asked if Feynman is Jewish.
“No,” I replied, “he hasn’t picked a team yet, but he is named after a Jewish person.”
“Oh, really, who?” he asked.
“Richard Feynman, the physicist.”
He looked confused for a moment and then said, “Oh, it’s Feynman with an F. I thought his name was Hymen.”
“Um, no. It’s not. His name’s Feynman.”
“It always sounds like you say Hymen — I guess I missed the F.” He paused and said, “Isn’t Hymen a…”
“I think we both know what that is,” I said, cutting him off. “and, no, I didn’t name him that”.
We laughed, but inside I was dying. Who else thinks his name is Hymen?
Now every time I say his name publicly I’m like F-F-F-Feynman.
And F-F-F-Feynman loves when I cook especially when it’s a weekend project like soup, which requires the chopping of all sorts of tasty bits, which, if he’s lucky, will fall to the floor for him to suck up.
I first shared this veggie soup with white beans and kale during my first year of blogging, way back in 2009. It’s been on my to-do list for a while because the recipe is great, but the original post and photos needed updating. I adapted the recipe from Fine Cooking and it’s full of good-for-you things like fresh kale, cannellini beans, carrots, celery, and red onion. A squeeze of bright and cheery lemon juice finishes it off making it a cozy lunch on a chilly day.
And, seeing as we’re deep into winter soup season, here are a few more bowls of coziness…
More Soup Recipes
I swear this garlic soup has therapeutic properties – sort of like chicken soup except way easier to make – plus, it’s guaranteed to keep vampires away!
4 small carrots, peeled and cut into coins (about a cup and a half)
3 celery ribs, sliced
1 bunch of kale, stems removed and torn into bite-sized pieces
2 15 ounce can cannellini beans, drained and rinsed
1 tablespoon fresh parsley, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
6 cups chicken stock
Juice from ½ lemon
Grated parmesan cheese, for serving (optional)
Heat the olive oil in a stock pot over medium heat. Add the onions and cook them until they start to soften. Add the carrots and celery. Cook it all for about five minutes or so. Add the kale and let it cook down, another five minutes or so.
Add the beans, parsley, salt and pepper and give it all a good stir. Add the chicken stock, bring the pot to a simmer. Simmer the soup for about 30 minutes or until the carrots are fork tender. Stir in the lemon juice, ladle into bowls, garnish with the cheese, and serve.
A note about the comments: The original post had a completely different story – back in 2009 I was living in New Mexico and used kale from my garden in the recipe. Oh, how times have changed! This time around I foraged for all the ingredients at my local grocery store. Anyway, I tell you this because the comments from 2009 might be confusing because this new post is completely different from the original.