–salmon (size of 3 decks of cards, one-half pound)
–green onions (4 stalks)
–kale (one-half package, fresh)
–Bac’n pieces (soy bacon)
–15 – bean mix (dried; soak overnight)
–tomato (1, fresh, chopped)
–onion (one-half, chopped)
–celery (1 stalk, chopped)
–basil (fresh if possible)
–chicken broth (non-fat, low sodium)
–bay leaves (2, dried)
1 – Place two-thirds cup of 15-bean mix in a slow cooker. Add chopped tomato, chopped onion, and chopped celery. Season with salt, pepper, basil, 2 bay leaves, garlic powder, and olive oil. Add chicken broth to cover. Cook on low for 6 hours. When finished, keep on “warm” setting until time for dinner.
2 – Slice 4 stalks of green onions. Cut a slit horizontally in the salmon. Insert half the green onions in the slit in the salmon. Place the salmon in a covered baking dish with a very little water. Drench the salmon in lemon juice. Season the salmon with lemon zest, garlic powder, salt, pepper, and olive oil. Add soy sauce to the dish, sprinkling the salmon with the soy. Sprinkle the reminder of the green onions on top of the salmon. Set aside.
3 – Add one-half package of kale to a covered baking dish with a little water. Season with salt, pepper, Bac’n pieces, and olive oil. Microwave on high for 5 minutes.
4 – Microwave the salmon on high for 5 minutes.
5 – Serve the soup as a first course. Then serve the salmon hot, with the kale as a side.
–soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salmon adapted from 50 Most Delicious Salmon Recipes; kale original.