Yesterday, an audience of health-conscious foodies enjoyed a Soups On workshop led by Robin Glowa, a.k.a. the Conscious Cook. Here we'll share one of the thoroughly taste-tested and absolutely yummy recipes featured in the workshop. If you're interested, you can pick up a copy of workshop handout at the front desk; the handout also includes a recipe for maple butternut bisque.
Tuscan Beans and Greens Soup
1/4 cup extra virgin olive oil
1 medium diced onion
2 finely diced garlic cloves
1 1/2 cups chick stock
2 cups torn broccoli rabe
3 cups torn kale
2 cans cannellini beans, rinsed and drained
1 large can whole tomatoes
2 springs fresh thyme or 1 teaspoon dried thyme
Salt and pepper to taste
In a large pot, heat olive oil until just starting to smoke. Add onion and saute until translucent. Add garlic, along with the broccoli rabe and kale and stir frequently until wilted. Add beans and stir to combine. Add chicken stock. Squeeze the whole tomatoes into pot, one by one, stir to combine. Add thyme and season with salt and pepper to taste. Let simmer until very hot and serve.
More Soup
January is National Soup Month; click here to find titles featured in a previous post. Also consider related titles which include full or chapter treatment about soups. Two on the list are on their way to our shelves.
Veggiyana : The Dharma of Cooking by Sandra Garson
Love Soup : 160 All-new Vegetarian Recipes by Anna Thomas
Make It Fast, Cook It Slow by Stephanie O'Dea
Salad as a Meal by Patricia Wells
Soup ; forward by Eric Schlosser
