Vegetarian White Bean and Kale Soup

4 Tsp. olive oil

1 sweet yellow onion diced

3 stalks celery diced

1 15 oz. cans Cannellini beans drained

32 oz. vegetable broth

1 Cup Water

½ 15 oz. jar of roasted red pepper drained and diced

5 cloves of garlic

1 bunch of Kale, washes, remove stems, chop in pieces

1 Tsp. Garlic powder

1 Tsp. smoked paprika

Kosher salt TT

 

In a large over medium heat add 2 Tsp. olive oil. Add in celery and onions cook until onion is translucent. Add 4 cloves garlic and cook for 2 minutes. Add cannellini beans, vegetable broth, and water. Bring to a boil and then reduce to simmer. In a skillet over medium heat add 2 Tsp. olive oil, garlic and Kale. Sauté Kale until just softens. Add Kale to the simmering pot and season with garlic powder and smoked paprika. Taste it and add desired Salt.

 

 

Makes 4 Hearty Servings.

Warm Chocolate Molten Cake

6 oz. Dark Chocolate
6 oz. Butter
4 Eggs ( at room temperature)
6 oz. Sugar
2 oz. Flour

Melt the chocolate and butter
Mix the eggs and sugar and whisk for a few minutes.
Add Flour
Add the egg and sugar mixture to the chocolate and butter and combine.
Pour into greased ramekins.
Bake directly in oven at 390 F for 14 minutes.

This recipe was given to me by Executive Chef Luis Palha of Carnival Cruise Lines while at a wonderful Chef's Table  7 Course meal.

This was on the menu in the main dinning room and was ordered at every night by several of our fellow cruisers.  I told the Chef that our kids were Rolling in the Molten cake every night! I promise I would share. :)