Kale, White Bean, and Savoy Cabbage Soup

[Guest guest]

* Exported from MasterCook *

 

Kale, White Bean, and Savoy Cabbage Soup

 

Recipe By :Deborah Madison

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

SOUP:

1/2 cup dried cannellini beans or other white

beans

6 cups water

1 1/2 teaspoons salt -- divided

2 teaspoons olive oil

3 1/2 cups (about 1 pound) diced baking potato

1 1/2 cups diced onion

1 1/2 cups (about 1 large) thinly sliced leek

8 cups (about 1 bunch) thinly sliced kale

4 cups (about 1 1/2 pounds) chopped Savoy cabbage

1/4 cup chopped fresh parsley

1/4 teaspoon black pepper

1 large garlic clove -- minced

GARLIC TOAST:

8 (3/4-inch-thick) slices diagonally cut Italian bread -- (about 12

ounces)

1 garlic clove -- halved

1/4 cup (1 ounce) grated fresh Parmesan cheese

 

To prepare the soup, sort and wash the beans, and place in a large Dutch oven.

Cover the beans with water to 2 inches above beans;

cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6

cups water. Bring to a boil; cover, reduce heat, and

simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until

beans are tender. Set aside.

 

Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and

leek, and cook for 12 minutes, stirring occasionally.

Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced

garlic. Cover, reduce heat, and cook 30 minutes. Add

bean mixture; cook 30 minutes.

 

Preheat broiler.

 

To prepare garlic toast, place bread slices in a single layer on a jelly-roll

pan. Broil for 2 minutes on each side or until

toasted. Rub the toast with garlic halves. Ladle the soup into bowls; top with

garlic toast, and sprinkle with cheese. Yield: 8

servings (serving size: 1 cup soup, 1 toast slice, and 1 1/2 teaspoons cheese).

 

Calories 316 (11% from fat); Fat 3.7g (sat 1g, mono 1.7g, poly 0.6g); Protein

12.8g; Carb 60.2g; Fiber 5.6g; Chol 3mg; Iron 4.6mg;

Sodium 797mg; Calc 198mg

 

Source:

" Cooking Light, December 2000 "

S(Formatted by):

" KES on 12/27/00 "

 

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

 

 

Serving Ideas : I serve this soup with toasted country bread that's been rubbed

with garlic cloves and sprinkled with fresh Parmesan

cheese. The bread lies on top of the soup, a la French onion soup, but it isn't

broiled. Savoy cabbage is easily identified by its

wrinkled leaves.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0