BaltimOregon to Maine

Kale and Cannellini Bean Soup in a Vegetarian Tomato Broth.

But first, earlier in the week, enjoy a hearty appetizer of kale and cannellini beans on garlicky bruschetta.

I had forgotten to blog about these two  delicious, easy, economical and healthy (vegetarian) kale and cannellini bean recipes. You won’t be surprised to learn the recipes come from my friend Ivy Manning, cookbook author extraordinaire who is known to work wonders with kale.

First, make Ivy’s soul-satisfying kale and cannellini beans bruschetta. You’ll be asking yourself why you don’t make bruschetta, on fresh garlic-rubbed sliced baguette more often. It’s easy. For this recipe, I used local Lacinato kale from Beene Farm in Southtown Corvallis and beans from Matt-Cyn Farm in Albany.

Just be sure to reserve the cooking liquid and leftovers for this Italian kale and white bean soup you can then make later in the week. It’s a simple formula that easy allows for improvisation. I went heavy on the tomatoes and stirred in Trader Joe’s Harvest Grains Israeli couscous-and-quinoa blend before serving. Effortless weeknight dinner!

Speaking of kale, check out Ivy’s slightly more indulgent recipe for colcannon-like Twice-Baked Irish Potatoes with Stout Onions and, of course, Kale.