Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 tried this recipe from Sundays at Moosewood. it was a very good and filling. it was a good way to try out " green " stuff : )...next time I might add more kale since it cooked down quite a bit : )... 1/2 lb kale (~4 c. chopped) 4 lg garlic cloves, minced 1 tbsp olive oil 6 c. cooked cannellini or cranberry beans 4-5 c. bean water, vegetable stock, or water 2 heaping tbsp tomato paste 6 fresh sage leaves (1/2 tsp dried) 1 tsp salt fresh black pepper 1/2 c. finely ground cornmeal, opt 2 tbsp fresh lemon juice, or to taste fresh Parmesan cheese remove stems from kale and coarsely chop the leaves. soak leaves in bowl of cold water while you prepare the soup. in soup pot saute garlic in olive oil for just half a minute. add about half beans to pot and part of stock to pot. puree rest of beans and stock in food processor along with tomato paste and sage. stir into soup. add salt/pepper to taste. drain kale. mix into soup and simmer at least 30 minutes, till tender. mix cornmeal with lemon juice and enough water to make one cup. pour this paste into simmering soup slowly, while stirring constantly to prevent lumps from forming. simmer soup another 10-15 minutes, stirring occasionally. use a heat diffuser if necesary to prevent scorching. adjust seasonings and serve with fresh Parmesan. Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 wow thanks I am gonna trythis. I am gonna sub out the parmesan for the nutritional yeast flakes, and I think I will also add some dulse! yay! off to the kitchen! <walks off muttering something about being high on food varieties or something> - jandemommy Saturday, November 05, 2005 6:07 PM Bean and Kale Minestra tried this recipe from Sundays at Moosewood. it was a very good and filling. it was a good way to try out " green " stuff : )...next time I might add more kale since it cooked down quite a bit : )... 1/2 lb kale (~4 c. chopped) 4 lg garlic cloves, minced 1 tbsp olive oil 6 c. cooked cannellini or cranberry beans 4-5 c. bean water, vegetable stock, or water 2 heaping tbsp tomato paste 6 fresh sage leaves (1/2 tsp dried) 1 tsp salt fresh black pepper 1/2 c. finely ground cornmeal, opt 2 tbsp fresh lemon juice, or to taste fresh Parmesan cheese remove stems from kale and coarsely chop the leaves. soak leaves in bowl of cold water while you prepare the soup. in soup pot saute garlic in olive oil for just half a minute. add about half beans to pot and part of stock to pot. puree rest of beans and stock in food processor along with tomato paste and sage. stir into soup. add salt/pepper to taste. drain kale. mix into soup and simmer at least 30 minutes, till tender. mix cornmeal with lemon juice and enough water to make one cup. pour this paste into simmering soup slowly, while stirring constantly to prevent lumps from forming. simmer soup another 10-15 minutes, stirring occasionally. use a heat diffuser if necesary to prevent scorching. adjust seasonings and serve with fresh Parmesan. Anne Quote Link to comment Share on other sites More sharing options...
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