Kale and Bean Soup

Baby it's [getting] cold outside, and nothing warms me up better than a good cup of soup. I stumbled upon this gem when my roommate made it during a snowstorm in 2014 and I haven't stopped making it since. It's 10 ingredients, and couldn't be simpler or more filling. Paired with a piece of whole wheat sourdough toast, or my personal favorite: popcorn on the stove, and this makes for a fiber-filled, amazing meal for lunch or dinner on a chilly day. 



2 Tbsp olive oil

2 cups chicken broth

2 cups water

1 bunch kale (5-6 cups)

4 cloves garlic

1 large white onion

1 12oz can white cannellini beans

1 12oz can red kidney beans

¼ cup white wine (optional)

Cooking Tools:

1 large pot

Knife and kitchen scissors

Cutting board

Large bowl


Begin by using your kitchen scissors to cut the kale into small, bite-size pieces into your large bowl. Cut the onion and garlic, so all your veggies are ready. In the large pot heat the olive oil for a few minutes and open both cans of beans. Empty the cannellini beans into a bowl and begin mashing them with a fork to create a paste you will use to thicken your soup. Add the onions to the oil and let them brown, then add the kale. Stir the mixture together and add the garlic. Next, add the broth, water, and wine. Stir in the mashed cannellini beans until evenly distributed, and the red kidney beans on top.

Simmer for 10-15 minutes, and you’re DONE!

Kale and Bean Soup with a side of homemade stove-cooked popcorn.

Kale and Bean Soup with a side of homemade stove-cooked popcorn.

Moroccan Eggplant Tangine

Moroccan Eggplant Tangine over Couscous

Moroccan Eggplant Tangine over Couscous


  • 1 C Couscous
  • 1 C Chick Peas
  • 1 large (2 med) eggplant - cubed
  • 2 Tomatoes - cubed
  • 1 Onion - diced
  • 4oz tomato paste
  • 1 bunch mint
  • 1 bunch parsley
  • 3 oz dates
  • 3 Tbl shelled pistachios (unsalted) - chopped
  • 3-4 cloves garlic
  • 2 Tbl Olive oil


  • 1 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper


  • Heat water to a boil, add couscous, cover and return to a boil. Once boiling, turn off the burner leaving the pan on the heat so the couscous can expand.
  • Heat olive oil in a pan, cube eggplant into bite size pieces, peel and cut garlic. Add eggplant to the hot oil and cook for 6-8 minutes. Once eggplant is browned and softened, add the garlic and salt/pepper to taste. Stir in tomatoes and onion; cook for 2-3 minutes then add can of tomato paste.
  • Spice your mixture and stir until fragrant, then add chick peas, figs, mint, and parsley.
  • Plate your dishes, garnishing with the chopped pistachios.

Jessica Ferrucci

The Happy Runner is the everyday athlete; finding balance by carrying six coffees without spilling them on the subway, meditating on elevator rides, and weight lifting your laptop as your hurdle a puddle to make your 9AM meeting. The Happy Runner is a community of like-minded beautiful souls striving to add a little sense of movement and meditation back on the agenda.