Hearty Bean And Kale Soup
|
| * exported from bigoven * |
| |
| |
| recipe by :the los angeles times, 03-15-2000 |
| serving size :10 |
| cuisine : |
| main ingred. : |
| categories :soups/stews jewish |
| |
| amount measure ingredient -- preparation method |
| | -------------------------------- |
| 1/2 lb. | dried great northern beans |
| | water --as needed |
| | olive oil --as needed |
| 1 | onion --chopped |
| 2 small | carrots --chopped |
| 1 | celery stalk --chopped |
| 4 cup | shredded kale - (1 small bunch) |
| 1 | boiling potato --diced |
| 2 cup | chopped swiss chard bunch - (1 small bunch) |
| 1 large | tomato --diced |
| 2 | garlic cloves --minced |
| 2 tsp | minced fresh rosemary leaves |
| 1 Tbsp | minced parsley |
| 1 tsp | fresh thyme leaves |
| | salt --to taste |
| | freshlyground black pepper --to taste |
| 1 cup | freshly-grated parmesan cheese |
| |
| place beans in large saucepan with enough cold water to cover. let |
| stand at room temperature overnight. |
| drain beans well and return to saucepan. add enough water to cover and |
| bring to a boil over high heat. reduce heat and simmer until tender, 1 |
| hour 30 minutes, reserving liquid. transfer half beans to food |
| processor or blender and puree. reserve remaining whole beans. |
| heat 1/4 cup oil in large pot over medium-high heat. add onion, carrots |
| and celery and saute 5 minutes. stir in kale, potato, pureed beans and |
| enough reserved bean cooking liquid and water to make 6 cups. heat over |
| medium heat and simmer until vegetables are tender, 30 minutes. |
| add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper |
| to taste. simmer until chard is tender and flavors are well blended, at |
| least 1 hour, adding additional bean liquid if soup is too thick. (soup |
| should be quite thick.) |
| stir in reserved whole beans and simmer until heated through, 5 to 10 |
| minutes. (can be cooled and refrigerated overnight.) ladle into heated |
| soup bowls and sprinkle with parmesan cheese. pass olive oil to top |
| soup with, if desired. |
| |
| this recipe yields 8 to 10 servings. |
| |
| each of 10 servings: 203 calories; 251 mg sodium; 8 mg cholesterol; |
| 9 grams fat; 22 grams carbohydrates; 11 grams protein; 2.40 grams |
| fiber. |
| |
| formatted by joe comiskey - jcomis...@krypto.net |
| |
| |
| -- |
| (ID: 5570) Mirror: rec.food.recipes: Mon, Oct 25, 2004 |