My Menu Blog

RECIPE:
Serves 4

1 x 15 oz bag dried Cannellini Beans, cooked per instructions on the packet*
2 carrots – peeled, ¼” dice
1 white onion – finely diced
¼ cup fresh tarragon – stalks removed, leaves chopped
5 cups organic vegetable broth
1 large bunch kale – stalks removed & finely chopped, leaves roughly chopped. All rinsed in cold water, drained.
2 tbsp olive oil
S&P to taste

*NOTE: You can use any dried white beans or even canned beans if you prefer. My favourite choice for canned foods is Eden Organic. Not only do they support the Non-GMO Project they are GEO free and their cans are BPA free, all of which are better for your health.

DIRECTIONS:
Preheat soup pot on medium heat for 2 minutes. Drizzle olive oil in pot. Add onions and sauté for 3 minutes stirring occasionally. Do not brown. After 3 minutes add in carrots. Continue cooking for another 3-5 minutes with the lid on, stirring occasionally. This will create steam to cook the carrots faster.

Once the carrots begin to soften add in the tarragon, stir.
Add in cooked beans, quick stir then add broth, mix well. Bring to a boil and once boiling reduce heat to a simmer. Once simmering add in the kale stalks, which will soften in the broth. Continue cooking with lid on for about 15 minutes or until the carrots are soft, stirring occasionally.
Next add the chopped kale leaves, simmer for another 5 or 10 minutes max.

Taste and season with S&P.

1/2 cup roasted red peppers
5 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 19 ounce cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 leaves fresh basil

• cut peppers into 1.4 inch slices
• preheat large saute pan on medium-high 2-3 minutes
•  add oil to pan, swirl tocoat
• add garlic, peppers and remaining ingredients (EXCEPT BASIL) and cook 4-5 minutes, stirring occasionally until beans are thoroughly heated
• chiffonade basil and stir into pan
• cook 1-2 minutes until fragrant
• serve

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

• 1 cup olive oil
• 1/8 cup cilantro leaves
• 2 fresh chili peppers, seeded

1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
5. Set both pans on medium-high heat; stir often until steaming.
6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.

1 tbs. olive oil
1 onion, chopped
½ fennel stalk, cut in ¼” slices
2 small Italian eggplants, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup canned whole tomatoes, chopped
2 cans (15 oz. each) cannellini, navy or great northern beans
2 tsp. chopped fresh Italian parsley
½ cup chopped escarole
Ground black pepper to taste
Parmesan cheese to taste
Garlic toast and fennel tops for garnish
One roasted pepper cut into strips

1. In large pot over med. heat, combine oil, onion, fennel, carrots, eggplants and garlic and sauté for 5 min.
2. Add broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 min.
3. Add the parsley and escarole.
4. Simmer for 5 more min. and pepper to taste
5. Garnish with garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.