with Cheese- Tomato Toasts
After such a cold weekend, I decided to make a hot soup for dinner tonight. I have made this recipe several times before and it has always been good. It’s called Two-Bean Soup with Kale from the October 2009 edition of Cooking Light , I also made Cheese-Tomato Toast to go with the soup like the magazine tells you. It was well worth my trip to two different grocery store to find kale (Is there a kale shortage I don’t know about?)
Two-Bean Soup with Kale
Yield: 6 servings (serving size: about 1 1/4 cups)
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
Calories:250 ; Fat:10.4g (sat 1.4g,mono 5.5g,poly 2.2g) ; Protein:11.8g; Carbohydrate:30.5g; Fiber:9.2g; Cholesterol:0.0mg Iron:3.8mg; Sodium:593mg;Calcium:189mg
For the Cheese-Tomato Toast: Broil slices of ciabatta bread for 1 minute (I used multi-grain French bread b/c my grocery store is stupid and doesn’t have ciabatta bread). Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese (I used Pecorino Romano b/c I like it better), Broil 2 minutes or until cheese melts. Serve with soup.