FoodWatcher – all things food

Join Food52’s George Wells As He Co-Hosts Project EATS Fall Gala

At Food52, we’ve seen how the power of community can affect what we eat and how we gather. On November 12, Food52’s CFO, George Wells, will put that ethos into action as he co-hosts the Project EATS fall gala honoring artist and filmmaker Arthur Jafa a…

“I was truly inspired to join the board of Project EATS after a powerful conversation with [Hauser & Wirth president] Marc Payot," Wells said. "Hearing about the organization's incredible work to eliminate food poverty right here in New York moved me deeply. It's all about transforming communities, one meal, one farm, one story at a time—and I knew I had to be part of that journey."

High Protein Egg Bites

These high protein egg bites are incredibly delicious, quick to make, and easy to customize with your favorite add-ins. Easy high protein breakfast recipe for the win! ♡ Like probably many of you, I’ve been working lately on trying to start my mornings with a strong boost of protein. And these cute egg bites have […]

These high protein egg bites are incredibly delicious, quick to make, and easy to customize with your favorite add-ins.

Easy high protein breakfast recipe for the win! ♡

Like probably many of you, I’ve been working lately on trying to start my mornings with a strong boost of protein. And these cute egg bites have become one of my favorite ways to make it happen! They pack 13 grams of protein per serving and are super-easy to customize with your preferred flavor add-ins. We’re partial to this vegetarian mix of sun-dried tomatoes, spinach, basil and feta here in our home lately. But you could easily increase the protein content even more by mixing in some bacon, sausage, smoked salmon, extra cheese, etc.

The great thing about making homemade egg bites (or egg cups, whatever you prefer to call them) is that it’s easy to prep a batch with just 10 minutes of hands-on prep time. They’re considerably more affordable than Starbucks egg bites or many other store-bought versions. They keep well in the fridge or freezer if you’d like to have a grab-and-go option ready for busy mornings ahead. And most importantly, they are just really, really good. Like, considerably more flavorful than any coffee shop or store-bought version I’ve tried.

Let’s make some egg bites!

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Instant Pot Whole Chicken

Instant Pot Whole Chicken turns out fall-apart tender and juicy. Ready in less than 30 minutes, this is a weeknight dinner wonder! Ingredients and Substitutions How to cook a whole chicken in the Instant Pot Can I make this ahead? Yes, this Instant Pot…

Instant Pot Whole Chicken

Lemon Meringue Pie

This Lemon Meringue Pie has a velvety smooth lemon filling with a cloud-like, golden brown meringue on top for a show-stopping classic dessert!
The post Lemon Meringue Pie appeared first on The Stay At Home Chef.

This Lemon Meringue Pie has a velvety smooth lemon filling with a cloud-like, golden brown meringue on top for a show-stopping classic dessert!

The post Lemon Meringue Pie appeared first on The Stay At Home Chef.

Roasted Green Beans

Let’s make roasted green beans! These tender, caramelized beauties roast in just 15 minutes in the oven, so they’re a perfect veggie side dish for busy weeknights. Topped with flavorful garnishes like lemon zest, toasted almonds, and/or Parmesan cheese, they fit right in on a holiday table too. To be totally honest, when I have fresh green beans on hand, my first instinct isn’t usually to roast them. Blanched and sautéed green beans are my typical go-tos. But a few weeks back, I was making a frittata for dinner. With the oven already on, I figured I might as well roast […]

Kale White Bean Soup

This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s…

This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s a cozy dinner that’s both vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.

We’re in a season of life where Alex and I are craving nourishing, cozy recipes that are veggie-loaded and hearty enough to keep us full. So here’s one we created to do just that: this kale white bean soup! It’s a riff on our standard Italian-style pot of veggies, full of tangy flavor from fire roasted tomatoes that make a thick, hearty broth.

For this soup, you can eat it straight up or make it fancy with a few fun garnishes! Toasted pine nuts take the flavor up a few notches, and you can even drizzle with a little truffle oil and sprinkle with sea salt (all ways of adding flavor while keeping it a vegan soup). We’ve been enjoying leftovers for days and even our toddler can’t stop shoveling in bites.

Ingredient notes for kale white bean soup

Get a big pot of this soup simmering and the wafting garlicky smell is absolutely irresistible! The ingredients are pretty humble, though again you can add some fancy garnishes to take up the flavor a bit. Here are the basic ingredients:

Fennel, carrots, garlic: Using fennel in a soup adds another layer of flavor, though you can substitute white onion if preferred.
White beans: Cannellini beans, Great Northern, or navy beans work well here.
Fire roasted tomatoes (diced and crushed): This type of canned tomatoes is roasted over an open flame, which adds sweet and smoky notes. If you can’t find them, use best quality canned tomatoes, like San Marzano or another brand.
Italian seasoning and smoked paprika: Seeking out smoked paprika is worth it (also labeled as pimentón or Spanish smoked paprika).
Tuscan kale: We typically prefer using Tuscan kale over curly kale; it has a milder, sweeter flavor. But you can substitute curly kale here: it easily takes on the flavor of the soup.

A few garnishes

This kale white bean soup is extremely hearty, making it a satisfying vegan soup that everyone loves. You can eat it without any garnish, but we like adding a little pizzazz. Here are a few ways to step it up:

Toasted pine nuts add a layer of intriguing nutty flavor
Olive oil or truffle oil add richness and a unique aroma
Parmesan or Pecorino cheese add savory notes (or use a vegan Parmesan)

Kale and White Bean Soup in bowl with spoon

Ways to make it a meal

Soup is such a great meal idea because the sides are so simple! Here are a few specific recipes we’d pair with this soup to make this an easy dinner idea:

Crusty bread like no knead bread, fougasse, or focaccia bread
Simple salads like a Mediterranean salad, arugula salad, or radicchio salad
Muffins like corn muffins or popovers

Storing leftovers

Leftovers of this soup store very well; they last refrigerated up to 4 days. Reheat gently on the stovetop. You can also freeze the soup for up to 3 months.

Dietary notes

This kale white bean soup recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

Can I use a different type of bean in this soup?

Yes! You can experiment with other beans like chickpeas or pinto beans.

Can I freeze this soup?

Yes! Here’s an article I wrote on How to Freeze Soup on Food & Wine.

What else can I add to this soup?

Yes, other vegetables that might work well are potatoes (peeled and finely diced), zucchini, or mushrooms, or you could add cooked sausage crumbles for a meaty flair.

Kale White Bean Soup

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Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings

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Description

This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s a cozy dinner that’s both vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.

Ingredients

1 bulb fennel, diced (fronds reserved for a garnish)
2 large carrots, diced
5 garlic cloves, minced
2 15-ounce cans white beans (cannellini, navy beans, or Great Northern beans), drained and rinsed
2 tablespoons olive oil
1 28-ounce can fire roasted diced tomatoes, with their liquid
1 28-ounce can fire roasted crushed tomatoes
4 cups water
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1 ½ teaspoons kosher salt
Black pepper, to taste
1 bunch Tuscan kale
Toasted pine nuts, for the garnish (optional)
Other optional garnishes: Truffle oil or olive oil drizzle, flaky sea salt

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Instructions

Prepare the vegetables, as noted above.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the fennel, carrots, and garlic and cook for 7 to 8 minutes, until the carrots are tender.
Add the white beans, diced tomatoes, crushed tomatoes, water, Italian seasoning, smoked paprika, and kosher salt. Simmer 12 minutes.
Add the kale and cook 2 to 3 more minutes until wilted. Taste and add additional salt as desired. Serve immediately, garnished with fennel fronds and optional garnishes. The soup stores up to 4 days refrigerated. Leftovers store frozen for up to 3 months.

Notes

If desired, substitute ½ white onion for the fennel.

Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegan

More bean soups

A few more bean soup recipes we love: our Bean Soup is a tasty classic. Try White Bean Soup or Black Bean Soup, or hearty Cabbage Soup. Or, try our fan-favorite Black Bean Chili!

Classic Bean Soup

Cabbage Soup

Cozy White Bean Soup

Easy Black Bean Chili

Cinnamon Toast Crunch Bars

If you’re craving something sweet, easy, and irresistibly crunchy, these cinnamon toast crunch bars might just become your new favorite treat. With a perfect balance of buttery marshmallow goodness and that signature cinnamon sugar flavor, these …

Spinach Dip Bites Recipe

These Spinach Dip Bites are quick, easy appetizers perfect for game days, holidays, and more! Bake this delicious bite-sized treat…

These Spinach Dip Bites are quick, easy appetizers perfect for game days, holidays, and more! Bake this delicious bite-sized treat…

Tuesday Things.

1. I want to make matilda’s chocolate cake. 2. Halloween candy choice forever: snickers. 3. Speaking of, really proud that I haven’t broken into the candy this year. On another note, I also just bought it… 4. I want to make a christmas tree out of books this year. 5. Craft a life with few […]

The post Tuesday Things. appeared first on How Sweet Eats.

tuesday things

1. I want to make matilda’s chocolate cake.

2. Halloween candy choice forever: snickers.

3. Speaking of, really proud that I haven’t broken into the candy this year. On another note, I also just bought it…

4. I want to make a christmas tree out of books this year.

5. Craft a life with few choices. Decision fatigue is real and I do a lot to try and remove choices!

6. It’s simmer pot season! Apples, cranberries, oranges, cinnamon sticks, star anise, etc – throw in a big pot of water and simmer on the stove. Best ever.

7. TV things! I finished Shrinking, watched Woman of the Hour, about to start Love Is Blind. Guilty pleasure.

8. What’s for lunch? Head to the comments for all the ideas.

9. I can’t handle the daily 40 to 50 degree temp swings. How is it still almost 80 here? I am annoyed.

The post Tuesday Things. appeared first on How Sweet Eats.

Pie Crust Cookies

pie crust cookies covered in cinnamon on a silver baking pan. Pie Crust Cookies are the easiest cookies you can make with just pie crust! I used fall-themed cookies cutters on homemade pie dough – you can even use scraps. Topped with cinnamon sugar these are a pie making day staple. The Easiest Pie Crust Cookies These easy cookies are such a great recipe: pie crust…

Pie Crust Cookies are the easiest cookies you can make with just pie crust! I used fall-themed cookies cutters on homemade pie dough – you can even use scraps. Topped with cinnamon sugar these are a pie making day staple.

The Easiest Pie Crust Cookies

These easy cookies are such a great recipe: pie crust are cut into shapes and topped with a cinnamon sugar mixture. I have such fond memories of making these with leftover pie dough whenever I made pies with my mom or Nana. You could even add some pumpkin spice or nutmeg for a spiced flavor! They are so easy and with a few simple ingredients, great for a full crust or especially if you have any leftover pie crust.

I cut these bite-size cookie out with fall cookie cutter like leaves and pumpkins. You can use any kind of cookie cutter to personalize these cookies to you. I love putting these on a charcuterie board as an appetizer for a party!

ingredients in pie crust cookies laid out on a white counter.

Ingredients Needed

Pie Crust: I used my favorite All-Butter Pie Crust but you can use store bought refrigerated crust too.
Egg Wash: The easiest way to have the cinnamon sugar topping to stick
Sugar: I used granulated sugar to mix with the cinnamon but you could also swap brown sugar.
Cinnamon: Or use pumpkin pie spice to make it taste like fall.

process shot of pie crust cookies being made.

How to make Pie Crust Cookies

Roll out pie crust to approximately ¼” thickness and cut shapes with desired cookie cutters. Place on prepared sheet pan.
Stir together sugar and cinnamon.
Brush cookies with egg wash and sprinkle with cinnamon sugar.
Bake until light golden and crispy.

Expert Tips

You will know these little treats are done when they become golden brown and no longer glossy. They’ll also be puffed.
Baking time will depend on the size and thickness of your dough.
I love making these with leftover pie dough after making my holiday pies.
Use a pastry brush or your finger to spread the egg wash all over the mini cookies.

FAQs

How to store these pie cookies?

Store them in an airtight container at room temperature for up to a week.

Can you freeze pie cookies?

Freeze in an airtight container for several months.

Pie Crust Cookies Recipe

Make pie crust cookies with pie dough and cinnamon sugar – perfect to use up leftover scraps of crust!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 35kcal

Author Dorothy Kern

Cost $10

Equipment

Cookie Cutters

Ingredients

1 pie crust
½ cup (100g) sugar
2 teaspoons ground cinnamon
Egg Wash

Instructions

Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
Roll out pie crust to approximately ¼” thickness and cut shapes with desired cookie cutters. Place on prepared baking sheet.
Brush with egg wash.
Stir together sugar and cinnamon and sprinkle some on each cutout.
Bake 7-10 minutes, depending on size and type of crust (see note).
Cool slightly before eating, store in an airtight container.

Notes

Yield and bake time will depend on size of cookie cutter.
You can use any homemade crust recipe or a refrigerated crust. This is also a great recipe to use with leftover crust scraps.
Note that bake time might differ depending on the recipe you used for the pie crust or if it’s store bought – the refrigerated crusts often take less time to bake.
To use pie crust scraps, just press all scraps together in a ball and roll to ¼” thickness.

Nutrition

Other Pie Crust Cookies

Candy