Simply Living is thrilled to announce a new partnership with Chef Del Sroufe, a renowned culinary expert based right here in Columbus, Ohio.
About Chef Del
With a career spanning over three decades, Chef Del has been a pivotal figure in the vegan and vegetarian culinary scene. He began his journey in 1989, working in vegetarian and vegan kitchens, and has since owned a vegan bakery and a personal chef service. For more than 12 years, he served as the executive chef at Wellness Forum Foods in Columbus.
Currently, Chef Del is a culinary specialist at the T. Colin Campbell Center for Nutrition Studies and hosts the CNS Kitchen, where he shares his expertise in whole food, plant-based cooking. He is also the author of several acclaimed cookbooks, including “Forks Over Knives: The Cookbook” and “Better Than Vegan.”
Our New Recipe Feature
As part of this collaboration, we’ll be showcasing Chef Del’s recipes on our blog as a new regular feature.
To kick things off, we’re highlighting this delightful soup recipe perfect for the continuing Central Ohio winter weather: White Bean Caldo Verde. This hearty Portuguese-inspired soup combines the earthiness of kale with the creaminess of cannellini beans, creating a comforting dish perfect for any season.
White Bean Caldo Verde
Yield: 4-6 servings
Ingredients:
- 1 large yellow onion, peeled and diced
- 6 cloves garlic, peeled and minced
- 4 cups low-sodium vegetable broth
- 2 large russet potatoes, peeled and diced
- 1 large bunch kale, ribs removed, chopped
- 2 cups cooked cannellini beans
- Salt and freshly ground black pepper to taste
Instructions:
- Sauté the Onion: In a large saucepan over medium heat, add the diced onion. Sauté for about 10 minutes, stirring occasionally. If the onion begins to stick, add water 1 to 2 tablespoons at a time to prevent burning.
- Add Garlic: Once the onion is translucent and slightly golden, add the minced garlic. Cook for an additional minute, allowing the garlic to release its aromatic oils.
- Incorporate Broth and Vegetables: Pour in the vegetable broth, then add the diced potatoes, chopped kale, and cooked cannellini beans. Stir well to combine all ingredients.
- Simmer: Cover the saucepan and let the soup simmer for 25 minutes. This allows the potatoes to become tender and the flavors to meld beautifully.
- Season and Finalize: After simmering, season the soup with salt and freshly ground black pepper to taste. Cook uncovered for an additional 5 minutes to let the flavors deepen and the broth reduce slightly.
- Serve: Ladle the caldo verde into bowls and enjoy it warm. This soup pairs wonderfully with a slice of crusty whole-grain bread.
This White Bean Caldo Verde exemplifies Chef Del’s philosophy that wholesome, plant-based cooking can be both simple and incredibly flavorful. Keep a watch for more of his culinary creations in upcoming posts (and highlighted in our newsletters!).
This soup looks amazingly delicious. I can’t wait to try it, just as soon as I can buy a can of beans!
I have many beloved Del Droufe recipes and eager to try this one! This is great blog article. It supports eating locally with lower impact on the planet and supports one of our own! Thank you Del for thinking of us! Hope I run into you a Simply Living event soon. It has been too long!