Woohoo, I'm 42 today! And, a white bean and kale soup with rosemary croutons that is out of this world.

Plus, a bit of This & That.

It’s My Birthday

Today, I turned 42. I woke up to lots of cuddles and happy birthdays from all my boys and a perfect cup of coffee from my love. I spent the day doing one of my favorite things: discovering new restaurants and eating delicious food. Even though it was a rainy day and I got my period (can you even believe the timing), I didn’t let it hold me down! And, Costa told me, “Mom, you look 32 except in the morning.” So, there’s that. But, in all seriousness, this life is so full, and I’m grateful to all who are sharing this journey with me. Thank you for the birthday wishes and love you sent my way! I felt it all. xo

---

Soup Season Has Arrived

Yesterday was a gray, rainy day in Rome, and I was desperately craving a comforting bowl of soup. Luckily, we had just gone to the farmers' market the day before, so there were lots of ingredients to choose from in the kitchen. I let the giant bunch of Lacinato kale in the fridge be my guide and made a delicious White Bean and Kale Soup with Rosemary Croutons. It was so good and is a recipe I will be adding to the rotation when we are feeling under the weather, as my entire body felt reinvigorated after eating it. It came together quickly and had a wonderful texture and flavor from the kale and crispy croutons. A very satisfying soup for the fall and winter months ahead.

WHITE BEAN AND KALE SOUP WITH ROSEMARY CROUTONS

Serves 4

• 1/4 cup extra virgin olive oil + more for finishing

• 2 garlic cloves, peeled and thinly sliced

• 1 leek, ends trimmed, cut in half lengthwise, and then thinly sliced into half-moons

• 1 yellow onion, peeled, finely diced

• 2 celery ribs, ends trimmed, finely diced

• 3 cups canned or jarred cannellini beans 

• 4 cups chicken or vegetable stock

• 1 Parmigiano Reggiano rind (I used a piece that was about 2 inches long)

• 6 kale leaves, stems removed, roughly chopped (I used Lacinato Kale but Curly Kale will also work)

• Sea salt

• Black pepper

ROSEMARY CROUTONS

• Extra virgin olive oil

• 2 cups finely diced bread (I used day-old country loaf bread and removed the crust first before dicing)

• 1 tablespoon chopped fresh rosemary leaves

• Sea salt

• Black pepper

In a small skillet, add a generous layer of olive oil and add the diced bread. Stir to coat and turn the heat on medium. Start toasting the bread, tossing the croutons from time to time. As they begin to turn golden in color, add the freshly chopped rosemary, a pinch of sea salt, and some black pepper. Continue cooking until golden and crunchy. Remove the pan from the heat and set aside until you are ready to serve the soup.

Heat 1/4 cup olive oil in a large pot over medium heat. Add the garlic, leeks, yellow onion, and celery—season with sea salt and black pepper. Cook, stirring from time to time, until soft but not brown, about 8-10 minutes.

Next, add the stock, beans, and Parmigiano Reggiano rind. Bring to a boil and then lower the heat, simmering until everything is soft, about 15 minutes. Remove the rind. Scoop out 1 1/2 cups of beans and veggies and purée them with an immersion blender or place them in a blender and blend until smooth. Add the puree back into the soup and stir to combine. Add in the chopped kale and stir. Cook for another 10 minutes until the kale has softened. Taste. Season as needed with sea salt. Serve topped with rosemary croutons, a drizzle of olive oil, and some freshly cracked black pepper.

---

This & That

• It’s almost that time of year! Chef and friend Jeremy Fox is hosting his annual dinner series “8 Nights at Birdie G’s” at his Santa Monica restaurant with incredible chefs from across the country. Click to check out the full lineup.

• Had some tomatoes I needed to use so made a batch of Tomato Confit. Excited to make Tomato Confit Spaghetti this weekend!

• Andre and I had a fun night out with new friends at the Soho House Rome and felt like we were back in LA for a couple of hours.

• Erin Alderson’s cookbook, The Yearlong Pantry, just came out and looks like it’s filled with so many fantastic recipes!