The Busy Gourmand

If you are looking for a quick soup with some substance this is a winner. It comes together in about 20 to 30 minutes and tastes like you have been working on it all day. It is hearty but not too heavy. The spice is mellow. I served mine with quesadillas. A chunk of bread would work just as well.

1/2 white onion, diced
1 poblano pepper, diced
1/2 red bell pepper, diced
2 garlic cloves, finely diced
1/2 cup chopped kale, or mustard greens or spinach (something leafy)
1 tablespoon ground cumin
2 tablespoons chopped fresh cilantro
1 can, 14 oz, white beans, drained (cannellini or great northern would work)
2 cups low sodium chicken broth
2 tablespoons cooking oil
grated cheese for topping
1 lime cut into thin wedges for garnish
kosher salt and freshly ground black pepper

In a large pot or dutch oven heat the oil over medium high heat. When the oil is hot add the onion, the poblano pepper, and the red pepper and saute for about 5 minutes. Add the garlic and the cumin and saute for a minute or two more to let the garlic and cumin flavors blossom a bit. Add the chicken broth the beans and the greens and simmer the mixture for about 15 minutes. Add the cilantro and simmer for 5 more minutes.

Serve the soup and top it with a bit of grated cheese. Garnish with the limes. In Mexico limes are often added to the soup at the very end. A squeeze of lime in the soup will round out the flavors.

Quesadillas

Real quesadillas are simply a flour tortilla, grilled with some cheese inside. Some are folded in half and grilled others are two tortillas separated by the cheese and grilled. I am of the two tortilla school of cooking.

2 medium flour or corn tortillas
1 oz grated cheese that is good for melting, cheddar, jack etc.
1 teaspoon cooking oil

Place the cooking oil in a cold cast iron skillet and wipe with a paper towel to provide a thin even coat of the oil. Heat the skillet on medium high heat. Once the skillet is hot add one tortilla, top with the cheese, and then add the other tortilla on top. Using a spatula press down on the tortilla so as the cheese melts the tortillas will bind together. Once the bottom tortilla is browned flip the tortillas to cook the second side. Cut the quesadilla into wedges and serve.