Saturday, June 19, 2010

Spinach and White Bean Soup

The Menu:
Spinach and White Bean Soup



The Original Recipe:
I found this on babycenter using dried beans and kale. I made my own, and below this reciep is my recipe. Enjoy!

kale and white bean soup from The Gourmet Cookbook/Epicurious


margots-mom





Active time: 1 hr Start to finish: 3 hr



Makes 6 main-course servings.





1 lb dried white beans such as Great Northern, cannellini, or navy [I used canned beans and cut back the water and the simmer time]

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups chicken broth

2 qt water

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf (not California)

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick

8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces

1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped


Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

The Way I Made It My Own:
We all loved this soup. It one of those ones that is better the next day, too. YUMMY!! I served it with a feccocia bread heated in the oven topped with some butter and garlic seasoning. DELISH!! My whole family (even the kids!) ate the soup!!


So loved it with that warm bread!

Spinach and White Bean Soup

Makes 6 main-course servings.


1 lb white beans such as Great Northern, cannellini, or navy ( I use beans I precooked (from dried) and had frozen. You can use cans if you don't have precooked)

2 onions, coarsely chopped

2 tablespoons olive oil

4 garlic cloves, finely chopped

5 cups low salt, no msg chicken broth

1 (3- by 2-inch) piece Parmigiano-Reggiano rind

2 teaspoons salt

1/2 teaspoon black pepper

1 bay leaf 

1 teaspoon finely chopped fresh rosemary

1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick

8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces

1 lb spinach


Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, 10 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in spinach, sausage and simmer, uncovered, stirring occasionally, until spinach is wilted and carrots are tender about 30 minutes. Season soup with salt and pepper.

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