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Creamy white bean, Parmesan, and kale soup with a dollop of basil pesto.
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for about 4 minutes, until soft. Add the garlic and cook for about 30 seconds, until fragrant. Add the tomatoes, rosemary, oregano, and pepper and cook for about 2 minutes, until the tomatoes begin to soften.
2. Add the chicken broth, water, cannellini beans, and ham hock and bring the mixture to a boil. Reduce the heat to low and simmer for 1 1/2 hours. As the soup cooks, add more water as needed to keep the beans covered. Remove the ham hock.
3. Stir in the kale and Parmesan cheese and cook for about 5 minutes, until the kale is tender and wilted. Ladle the soup into bowls and garnish each with a spoonful of pesto.
Recipe adapted from Big Ranch, Big City Cookbook by Louis Lambert.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!