Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 38

Starters & Soups37

8 SERVINGS

1 cup (200 g) dried borlotti or cranberry beans

1 bunch Tuscan kale (about ½ lb/250 g)

2 Tbsp olive oil

1 large yellow onion, chopped1 large carrot, peeled and chopped

1 rib celery, thinly sliced2 cloves garlic, minced

1 can (28 oz/794 g) whole Roma

(plum) tomatoes

1 bay leaf

Pinch of red chile flakes

Sea salt and freshly ground black pepper

VG

V

GF

DF

SF

This rustic soup is packed with super-healthy ingredients. It tastes even better when made a day ahead. If you have leftovers, on the second day, do as the Italians do and ladle the reheated soup into bowls containing a thick slice of stale whole-grain bread.

Pick over the beans for stones or broken or misshapen beans. Rinse thoroughly under cold running water and drain. Put the beans in a bowl and add fresh water to cover by 3–4 inches (7.5–10 cm). Let soak for at least 4 hours and up to overnight.

Drain the beans and transfer them to a soup pot. Add water to cover the beans generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1–1 1/2hours, depending on the freshness of the beans. Drain the beans, pouring their liquid into another pot or a heatproof bowl. Set aside the beans and liquid separately.

Cut the stems from the kale leaves and discard. Stack the leaves, roll them up lengthwise, and cut crosswise into strips about 1/2 inch (12 mm) wide.

In a soup pot over medium-high heat, heat the olive oil. Add the onion, carrot, and celery and sauté until the onion is translucent, 5–7 minutes. Add the kale and stir until wilted, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Pour the tomatoes into a bowl and, using your hands, crush them into small pieces. Add the tomatoes and their juices to the pot and stir to combine.

Measure the bean-cooking liquid and add water as needed to total 4 cups (1 l). Add the beans and the cooking-liquid mixture to the pot along with the bay leaf and red chile flakes. Bring to a boil over medium-high heat, reduce the heat to medium-low, cover, and simmer just until the beans are heated through, about 10 minutes. Season to taste with salt and pepper.

Ladle the soup into individual bowls and serve right away.

Tuscan-Style Bean & Kale Soup