The Unkempt Kitchen

Like Pasta Fagioli but using barley instead of pasta. INGREDIENTS 2 tablespoons extra virgin olive oil 1/2 lb Italian sausage (mild or spicy), optional 1 large onion, sliced 2 celery stalks, trimmed and chopped 2 carrots, peeled and chopped  Salt and pepper 3 cloves minced garlic 1 bay leaf 1 sprig rosemary, chopped 1 cup hulled barley 1 can white beans (cannellini), rinsed 1 can tomato sauce 6 cups stock or water, more as necessary 1/2 bunch kale (about 4 cups, off the stems), roughly chopped  Freshly grated Parmesan PREPARATION Cook sausage in soup pot and then remove to bowl. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and herbs. Add kale and cover to steam and wilt. You may need to add some chicken stock or water to help the kale cook down. Deglaze the pan with stock then add th...

Roasted Carrot Curry Soup 6 carrots, peeled and cut into 1 inch pieces 1 yellow onion, cut into 1 inch pieces 4 large cloves of garlic, peeled 2 small potatoes, or 1 medium sized, cleaned, skins pricked with a fork olive oil Salt & pepper Preheat the oven to 400℉. Put vegetables on a roasting pan, coat them with oil, salt, and pepper. I kept the potatoes whole and put them on the pan with the other vegetables. Roast for 20 minutes, turn vegetables over and roast for another 15 minutes or more. The potatoes may need to go longer, depending on their size. 1 c. coconut milk 2 c. or more of low sodium chicken stock (use vegetable if you want this to be vegan) 1 T. curry powder 2 t. tumeric 2 t. cumin 1 bay leaf cayenne pepper to taste Once vegetables are cooked, combine them in a blender, food processor, or use immersion blender to blend together. Heat in a pot on the stove with stock. Add coconut milk and spices and warm up the soup. Add more stock as needed to reac...