Eating with Emily

vegetarian meals & the more than occasional treat


Kale and White Bean Soup


I went to NH to visit my parents and I’m afraid to say that all this California sunshine has softened me. My parents talked about how it has been warming up; I piled on layers, wrapped myself in a blanket, and sat in front of the fireplace every evening.

My mom made this soup one night, and I can’t tell you how nice it was to eat a big mug of it sitting on the brick hearth, the fire roaring.

Like with a lot of soups, the flavors get stronger over time. I reheated it for lunch the next day and it was even better!

Adapted from Epicurious


  • 1 1/2 pounds kale leaves, coarsely chopped
  • 3 tablespoons olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup shallots, chopped (about 4)
  • 2 garlic cloves, diced
  • 1 cup dry white wine
  • 3 15oz cans white beans, drained and rinsed
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sherry
  • 1 tablespoon assorted dried herbs (tarragon, parsley, etc.)
  • salt and pepper, to taste


  1. Heat oil in a large pot over medium heat.
  2. Add carrots, celery, shallots, and garlic. Cook around 10 minutes, until vegetables are slightly softened.
  3. Add the white wine and simmer for 5 minutes.
  4. Add white beans, 4 cups of vegetable broth, thyme, and the bay leaf.
  5. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
  6. Add the kale and dried spices. Stir in the white wine vinegar and sherry. If the soup is too thick, add more broth, if desired.
  7. Simmer for five more minutes, then season with salt and pepper.

Pumpkin, Kale, Black Bean, and Gnocchi Stew

I live in sunny southern California now, so winter isn’t quite like last year when I lived in central New Hampshire (too many -15° mornings for me!). When eating a bowl of this, I couldn’t help but think this would be the perfect meal for a snow day. It’s thick–the stew is somewhere in between a soup and a curry–and the smell of simmering pumpkin and cinnamon would be great after a trek in the snow.


  • 1 15 oz can pumpkin
  • 4 cups milk
  • 1 package (approximately 17.6 oz) gnocchi
  • 2 15oz cans black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne
  • 3 cups kale, ripped
  • salt and pepper, to taste

A couple notes: I normally try to make my meals low-sodium, but this stew really does taste better with salt. If you’re sensitive to spicy food, reduce the cayenne and chili powder to taste.


  1. In a large pot, stir together the pumpkin and milk. Cook until it reaches a boil.
  2. Add the gnocchi, black beans, chili powder, cinnamon, and cayenne, then return to a boil.IMG_0269
  3. Reduce to a simmer and cook for ten minutes.
  4. Add the kale and simmer until the kale is slightly wilted.
  5. Add salt and pepper, to taste.

Thai Red Curry Noodle Soup


Coconut milk + red curry?! This soup is a little bit zesty, a little bit creamy, and a whole lot of delicious.

A note about this dish: on Day 1 it’s a soup, but as leftovers on Day 2 it turns to a curry as the noodles absorb the liquid. It’s totally delicious both ways. If you want it to remain a soup, add some extra coconut milk and water before reheating it.


Serves 6

You can use whatever veggies you like and have on hand, but here’s what I used:

  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 small red bell pepper, chopped
  • ½ can cut baby corn, drained
  • 1 large handful snap peas
  • 1 tablespoon oil
  • 5 tbsp (1 4oz jar) Thai red curry paste*
  • approximately 8oz dried udon noodles, cooked (or you can use fresh udon noodles, or another noodle of your choice)
  • 2 14oz cans coconut milk (I used one light, one regular)
  • ~1 cup water
  • cilantro, to garnish

*Most grocery stores carry this in the Asian food aisle. You can also buy it at Whole Foods or Asian food markets. Be sure to look at the ingredients list — not all Thai red curry paste is vegetarian, as some varieties have fish sauce.


  1. In a wok or deep pot, stir fry the vegetables in the oil for around 5 minutes until slightly softened.
  2. Add the curry paste and stir until the vegetables are well coated.
  3. Add the coconut milk and the noodles.
  4. Add water until it’s the desired consistency. I added around a cup of water. Note that the noodles will absorb liquid over time, so if you’re storing this to serve later, don’t add the water now; add the water just before serving.
  5. Simmer for five more minutes, stirring occasionally.
  6. Serve with chopped cilantro.

Cannellini Bean, Tomato, and Spinach Soup


This soup is so quick to make and perfect for a cold day. (I know, I know, I live in southern California now… But it’s been in the 50s and you would not believe how quickly I have adapted to sunshine all the time!) The cannellini beans make this soup pretty filling and hearty. I love it because it is really good reheated. Make a big pot, and it tastes even more flavorful the next day.


Serves 6-8

  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 15oz can diced tomatoes
  • 4 cups vegetable broth
  • 2 15oz cans cannellini beans, drained and rinsed
  • 4-5 cups spinach, torn
  • salt and pepper, to taste


  1. In a large pot, saute the onion and garlic in the olive oil, over medium heat, until slightly softened.
  2. Add the diced tomatoes, broth, and beans.
  3. Bring to a boil, then reduce heat to a simmer. Simmer the soup, uncovered, for ten minutes.
  4. Stir in the spinach and cook until the spinach wilts. IMG_6357
  5. Add salt and pepper taste.


vegetable lentil soup with spiced yogurt

I’ve made this soup today for lunch. I have a sore throat and a bowl of this made it less scratchy. It felt so good going down! It has a little kick to it, and David loves the spiced yogurt. It’s filling and the colors are just so pretty.

Adapted from Veggie Food by Kay Scarlett


>>Serves 6-8


  • 1 tablespoon olive oil
  • 2 garlic cloves, diced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 4 cups vegetable broth
  • 1 cup dried lentils
  • 1lb butternut squash, peeled and cut into 1/2″ cubes
  • 2 zucchini, cut into small pieces
  • 14oz can diced tomatoes
  • 2 heaping cups of broccoli (cut into small florets)
  • 1/2 cup peas
  • 2 cups water (possibly more!)

Spiced Yogurt

  • 1 cup plain Greek yogurt (you could use regular yogurt or sour cream, but Greek yogurt is the best!)
  • 1 clove garlic, diced
  • several tablespoons chopped cilantro leaves
  • a few dashes of hot pepper sauce


1) Heat the oil in a saucepan, then add the garlic. Cook for a minute or two, stirring frequently..

2) Add the curry powder, cumin, and garam marsala, followed by the stock, lentils, and squash.

3) Bring to a boil, then reduce heat to low and simmer for approximately 20 minutes, or until the lentils are soft.

4)  Add the zucchini, tomatoes, broccoli, and 2 cups of water. If the soup is too thick, add more water until it’s the desired consistency. Simmer for 10 minutes.

5) Add the peas and simmer for 2-3 minutes.

6) To make the spiced yogurt, stir together the yogurt, cilantro, garlic, and hot pepper sauce.

7) Serve the soup with a spoonful of yogurt!