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
Green Bean and Cannellini salad
July 8, 2017
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.
Olsson Recipes 