I have a love/hate relationship with Rachael Ray. First of all, the gratuitous A in her name and her abbreviations ("EVOO") drive me crazy. But back when the only TV show she had was "30 minute meals," I thought she was pretty interesting. Here's this normal woman, I thought, with no culinary training, who makes quick, healthy (well, there's almost always a salad) meals. Some were vegetarian, many were veganizable.
Then she exploded. Travel eating shows, restaurant rating shows, Dunkin Donuts commercials (ugh!), her own daytime talk show. The love/hate business had ended. Rachael was the enemy. But last week I had some free time in front of the TV and (of course) Rachael Ray was on. And she's kinda adorable. And she made some really neat dishes for which, she kept saying, the recipes were posted on her website. So I went to the website... and came back with a treasure! OR SO I THOUGHT.
It was a kale soup that, once veganized, had no flavor (I have no idea what chicken broth tastes like, but I'm under the impression that even un-veganized this wouldn't've been great). So I changed it, and I present the result to you:
Better-Than-Rachael-Ray's Kale Soup
2 TB Olive Oil
1 medium to large onion, chopped
1 bunch kale, washed and chopped
1 15-oz can (scant 2 cups) cannelini beans
6 cups veggie broth*
1/4 Cup tamari/soy sauce*
1/2 tsp black pepper
1 cup whole wheat spiral or other pretty pasta**
* I use Rapunzel's no-salt-added veggie bouillion; if your broth contains salt, use half as much tamari. You can always add more later if it needs it.
**Gluten-free option: use rice noodles instead of wheat.
In a large pot, saute the onions in oil until translucent. Stir in kale and beans, saute 2-3 minutes. Add veggie broth, tamari, and pepper: bring to a boil. Reduce heat. Add pasta and cook 6-8 minutes, or until pasta is al dente. Add more pepper/tamari to taste. Serve with crusty bread, or, in my case, with salad and orange-glazed turnips.