Kale and White Bean Soup

From Epicurious

Makes 6 main-course servings

1 hour active time, 3 hours total

2 cans Canallini beans, drained and rinsed

2 onions, coarsly chopped

4 cloves garlic, minced

2 Tb olive oil

5 c chicken broth

2 quarts water

1 3X2 inch piece of Parmesian rind

2 tea salt

1/2 tea black pepper

1 bay leaf

1 tea finely chopped rosemary

1 lb sweet or smoked sausage

8 carrots, cut into small chunks

1 lb kale

Cook onions in the oil in an 8 qt pot until soft. Add garlic and stir for a minute or two. Add beans, broth and 1 qt water, cheese rind, salt, pepper, bay leaf and rosemary. Simmer uncovered about 45 minutes.

While soup is simmering, brown sausage. Transfer to a paper towel to drain. Cut into 1-2 inch pieces.

Stir carrots into soup and simmer for 15 minutes. Add kale, sausage and remaining qt of water. Simmer an additional 15 minutes. Serve immediately, or cool and store covered in fridge for a day. Reheat and serve with crusty GF bread.

Grilled Brocolli

6 cups fresh broccoli spears

2 1/2 tablespoons lemon juice

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup grated Parmesan cheese

Directions

1. Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place Parmesan cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
3. Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.