Tuscan Bean Kale Soup

April 4, 2020

Samin Nosrat 2018, 5C ~ 4 servings

 

A. Sautée 15 minutes:

  • 1 small onion chopped
  • 1 stalk celery diced (1/3 C)
  • 1 C carrots diced
  • 1 Bay leaf

B. Hole in middle of pot, add & sautée 30 sec.

  • 1 TB oil
  • 1 garlic clove

C. Add tomatoes and cook until jammy (8 mins):

  • 1 C canned crushed tomatoes

D. Add beans & liquid & half of parmesan, 2 splashes olive oil (~¼ C) & simmer

  • 1 ½ C cooked cannellini beans (keep ½ C liquid)
  • 2 C chicken stock
  • ¼ ounce parmesan

E. Add Kale & cabbage simmer 20 min then Remove Bay leaf before serving.

  • Thin slice 3 C kale
  • 1 ½ C savoy or Napa cabbage

All vegetables, Sunset 2016  6 svgs.

INGREDIENTS AND DIRECTIONS: TOSS TOGETHER

  • 2 C fresh cooked shell beans – Cannelini or cranberry or  14 oz can Cannellini beans or chickpeas rinsed & drained.
  • 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
  • ¼ C fresh parsley leaves
  • ¼ C olive oil
  • 3 TBs chopped chives
  • 2 TBs chopped capers
  • 1 TBs lemon zest
  • 2 Tbs/juice 1 lemon
  • ½ tsp Aleppo pepper (or mild crushed red pepper flakes)

Escarole Soup

December 3, 2015

Farmer’s market & Giada 2015, serves 4-6

  • (onion optional) Slice sweet onion & sauté, add and Saute 2 garlic cloves in 2 Tb olive oil in large pot, med heat 15 seconds.
  • Add 1 LB chopped escarole (about 1 head) & statue until wilted, 2-4 minutes.
  • Add 4 cups chicken broth
  • Add 2 cups cannellini beans
  • Cover and simmer until beans heated, about 5 mins.
  • Season with Salt & Pepper. Ladle into soup bowls, sprinkle parmesan cheese & drizzle olive oil in each bowl.