For many of the dinner meals I've made in my twenties, I’ve only really had to cook for one. While roommates, friends and family members have often shared a spot with me in the kitchen and at the dinner table, frequently preparing single-portioned dinners has just coincided with this phase of my life.
There were times I would pull out all the stops for my meals by preparing elaborate casseroles, pasta dishes and vegetarian stews (which make for the best leftovers for myself and others) after watching an inspiring episode of Martha Stewart. But, admittedly that wasn’t a commonplace occurrence. Let’s just say I’ve really mastered egg scrambles, stuffed baked potatoes, and hearty bowls of oatmeal – all choices that have proven to be suitable when you’re looking for a single-portion meal.
Now, I’m most often preparing dinner for two. It’s amazing how adding one person to your dinner table really makes you step it up a notch. I’ve re-kindled my love of discovering new recipes, of trying out different preparation techniques, and experimenting with unusual fruits, veggies, herbs and spices in the kitchen.
But, every so often, I’ll have the night to myself. And rather than opting for a bowl of cereal, I now embrace these nights as a good excuse to make a home cooked, comforting meal. While cereal does kind of fit that bill, I now turn to good quality ingredients and my spice cabinet for single-serving recipes that makes me feel special (with minimal effort).
This soup recipe – like most of our recipes – is a simple one to make and is so good for you. So, next time you’re enjoying an evening alone, cozy up on your couch and enjoy this nourishing bowl of soup. It feels like a warm hug.
White Bean, Leafy Green & Chicken Soup
Pair this soup with a slice of hearty whole grain bread and you can stretch out this single-serving recipe to two servings! Yay to that!
1 tablespoon extra virgin olive oil¼ cup onion, chopped
1 clove garlic, minced
½ teaspoon salt free seasoning
½ teaspoon dill
pinch of black pepper
1 ½ cup low sodium vegetable broth
1 cup cannellini beans, drained and rinsed
1 cup dark leafy greens, washed and cut (I used Cut ‘N Clean Greens’ Rainbow Chard)
3 ounces of organic chicken breast, cooked and shredded
1. Heat olive oil in medium-pot over medium-high heat. Add onion and sauté until golden brown. Add garlic, spices and herbs and stir 1 minute.
2. Add the remaining ingredients and simmer on the stove for about 20 minutes.
Makes 1 to 2 servings.
Are you ever on the hunt for more single-serving recipes? If so, let us know! We’d love to share more of these with you.
Disclaimer: I was given some boxes of Cut 'N Clean Greens to experiment with in the kitchen. I've always loved dark leafies for their nutritional content, but having access to these nutrient-packed, pre-washed, and pre-cut greens has really inspired me to get a little more creative when it comes to cooking with them. Here are some of my latest kitchen concoctions:
A (very) Green Smoothie:
3/4 cups kale, 2 celery stalks, 1 very ripe Bartlett pear, juice of half a lemon, 1/2 teaspoon cinnamon, 1 1/2 cups chilled water, 1 tablespoon chia seeds & a drizzle of honey.
A frittata made with chopped bell pepper, onion, kale, and pasture-raised sausage.
Kale, cherry tomatoes & onions sauteed in a veggie broth with Italian seasoning & a pinch of cayenne pepper. Served with organic chicken and a sprinkling of feta cheese.