I really thought this recipe was created just for me. It reads like the one I would have written, using dried (organic) beans, and the classic- onions, carrots and celery- as well as my nutrient-dense favorites- kale, cabbage and chard/collard greens. The only major change I made was the stale Italian bread- I used whole grain, and since stale wasn't available, I made Seeded Irish Soda Bread (next post) or Brown Irish Soda Bread and used it fresh.
14 ounces dried white beans (soaked overnight after measuring) or use 2 15-ounce cans of white beans, rinsed thoroughly
2 medium onions, chopped
Organic EV Olive Oil
1 tsp tomato puree
2 carrots, chopped
2 celery stalks, chopped
2 medium potatoes, or 1 large sweet potato, chopped
3 bunches chard, chopped OR collard greens
1 bunch kale, chopped
1/2 Savoy cabbage, chopped
6 slices stale whole grain bread
Salt and Pepper to taste
1. Cook the dried beans in 2 quarts of cold water. Drain beans, reserving the cooking water. Puree half of the cooked beans in a blender, then add the pureed beans to the cooking water. If using canned beans, puree half, then add to 2 quarts water.
2. Brown the chopped onions over medium heat in a bit of EV Olive Oil in a large pot, about 3 minutes. Add tomato puree, 1/2 cup water, carrots, celery, potatoes, chard or collard greens, kale and cabbage, and reduce heat to low. Add salt and pepper, cover and cook for 10 minutes.
3. Add the pureed beans with their liquid and continue cooking the vegetables, covered, until they soften, about 20 minutes. Add the bread slices and whole beans, and cook 10 minutes more, stirring often.
4. Remove soup from heat and serve drizzled with etra virgin olive oil and, if desired, choppped onion. Makes 6 servings.
Recipe courtesy of Certified Origins, and adapted form The Costco Connection Feb 2013.
