Kale, Leek and Red Cabbage Soup
-3 T. olive oil
-1 bu. of kale
-1 bu. of leeks
-1/2 red cabbage head
-Low sodium vegetarian broth (or broth of your choice)
-1 can cannellini beans (white bean)
-2 garlic cloves, or to taste
-Salt, to taste
-Pepper, to taste
Pre-heat medium saucepan with olive oil over medium-
low heat.
Chop cabbage, kale, leeks and garlic and add to pan,
stirring frequently as not to burn the ingredients.
Add salt and pepper to taste.
In medium pot, add broth, all pan contents (kale, cabbage,
etc.) and cannellini beans, cover, and boil for 10 minutes.
Remove from heat and let cool, covered, for 10 minutes.
Serve + enjoy!
Adapted from 726sqft.com, 12/14… Read the rest
Fagioli a Corallo in Umido (Romano Beans with Tomatoes)
Serves 6
-1 to 2 T. extra-virgin olive oil
-3 green onions (white portion only), thinly sliced
-1/2 lb. very ripe fresh tomatoes, peeled, seeded & diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
-1 small dried red chili (optional)
-1 lb. Romano beans or green beans, ends trimmed
-Salt & freshly ground pepper, to taste
-1 T. finely chopped fresh flat-leaf parsley (optional)
In a saucepan large enough to hold the beans, warm the olive
oil over medium-low heat. Add the green onions and cook,
stirring, until translucent, about 8 minutes.
Add the tomatoes and chili, increase the heat to medium and
simmer, stirring occasionally, until the tomatoes reduce slightly,
about 10 minutes.
Stir in the beans and season with salt and a few grinds of
pepper. Reduce the heat to low, cover and cook until the beans
are very tender, about 30 minutes.
Check frequently and add 2 tablespoons hot water if the sauce
looks dry. The dish can be prepared up to this point, cooled,
covered and refrigerated, and then reheated gently the next
day. It will taste even better the second day.
Transfer the beans to a warmed serving dish and sprinkle with
the parsley. Serve immediately. Enjoy!
From Rome, by Constance Snow, 2005
Romano Beans with Butter, Shallots and Chives
Serves 4
-1 T. sea salt for the blanching water
-1 1/4 lbs. Romano beans, trimmed & cut on the
diagonal in 2” pieces (6 cups)
-2 T. extra virgin olive oil
-3 shallots, thinly sliced (1 cup)
-1/4 c. water
-1 1/2 T. unsalted butter
-1 bu. fresh chives, cut in 1/2” pieces (1/4 cup)
-3/4 t. sea salt
-freshly ground black pepper, to taste
Fill a large bowl with cold water and several ice cubes, set aside.
Bring 6 quarts of water to a boil. Add 1 tablespoon of salt and the
beans. Blanch the beans for 4 minutes until tender but still a little
crunchy.
Scoop them out with a slotted spoon and transfer to the ice water
bath until cool. Drain on a clean kitchen towel. Pat dry and transfer
to a bowl. Set aside.
Heat a large heavy-bottomed skillet over medium-high heat. Add
the olive oil and shallots. Sauté for 2 minutes until the shallots have
softened and begin to turn pale golden. Add the beans and water.
Toss well and sauté for 1 minute until the beans are warmed through.
Add the butter, chives, salt and pepper and toss well until the butter
has completely melted. Remove from heat. Transfer to a platter or
large bowl and serve immediately. Enjoy!
Adapted from foodandstyle.com, 7/12