Moosewood: Spanish Bean Soup

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* Exported from MasterCook *

 

Spanish Bean Soup

 

Recipe By : Moosewood Restaurant New Classics, page 87

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Soyfoods

Vegetables *Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 garlic cloves -- minced or pressed

2 cups chopped onions

1 teaspoon salt

1 tablespoon olive oil

2 teaspoons ground fennel seeds

1/4 teaspoon red pepper flakes

3 bay leaves

3 cups soy sausage* -- cut into chunks

2 cups cubed potatoes -- (1-inch cubes)

8 cups vegetable stock

4 cups stemmed and chopped kale

OR collards or Swiss chard or cabbage

1 cup chopped celery with leaves

3 cups drained cooked cannellini beans**

generous pinch of saffron

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

grated Parmesan cheese -- (optional)

 

Serves 6 to 8. Total time: 40 minutes

 

Sauté soy sausage with caraway, fennel, and red pepper to give this

swashbuckling bean soup a classic Mediterranean appeal. If you don't have

stock on hand, you can use 4 cups of commercial vegetable broth mixed with

4 cups of water.

 

Serve it with a hunk of peasant bread, sharp provolone cheese, and a bottle

of deep red wine.

 

In a soup pot, sauté the garlic, onions, and salt in the oil on medium-high

heat for about 10 minutes, or until the onions are golden. Add the fennel,

red pepper flakes, and bay leaves and sauté for another minute. Add the

soy sausage and cook on medium-high heat, stirring often, for 5 minutes,

until the sausage starts to brown.

 

Add the potatoes, stock, greens, and celery, cover, and bring to a

boil. Then reduce the heat and add the beans, saffron, salt, and

pepper. Simmer until the vegetables are cooked, about 5 minutes.

 

Serve topped with grated cheese, if desired.

 

*An 11-ounce package works well.

 

**To cook, soak 1 1/2 cups of dried beans in plenty of water to cover for

at least 2 hours or overnight. Rinse the beans and then simmer them with

bay leaves in 2 quarts of water until tender 45 to 60 minutes. Or use two

15-ounce cans, drained and rinsed.

 

PER 16-OUNCE SERVING: 274 CALORIES, 14.2 G PROTEIN, 9.5 G FAT, 36.7 G

CARBOHYDRATES, 1.5 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 1567 MG

SODIUM, 1 G TOTAL DIETARY FIBER

 

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