Tuesday, January 30, 2007

Green Soup with Beans & Strozzapreti

Looking for an easy meal to make the most of all those lovely winter greens? Try this quick and easy soup made with Broccoli Rabe, chard, and kale! I added butter beans and strozzapreti (pasta) to make the soup hearty, and jalapeno and red pepper flakes to give it warmth.

This super healthy soup is my contribution to Sweetnick's ARF (Antioxidant Rich Foods) Tuesday.

Green Soup with Beans & Strozzapreti
1 large leek, soaked and chopped (white and green parts)
1 tbsp butter
2 cups vegetable stock
2 cups water
2-4 oz strozzapreti or other pasta
3 garlic cloves minced
1 bunch broccoli rabe, stem ends removed, cut into 2-1/2 inch pieces
1 bunch dinosaur kale, stems removed and torn into 2-1/2 inch pieces
1/2 bunch green chard, stems removed and torn into 2-1/2 inch pieces
4-5 oz butter beans
3-4 slices of jalapeno, chopped
red pepper flakes

Melt the butter in a large heavy-bottomed saucepan and cook the leeks until almost tender (about 5 minutes). Add a good two shakes of red pepper flakes and stir. Add the vegetable stock and water and bring to a boil. Add the pasta and cook at a low boil for 6 minutes. Add the garlic, broccoli rabe, kale, and chard and turn down the heat to a simmer. Season. Simmer for 6 minutes until greens are almost tender. Add the butter beans, jalapeno, and more red pepper flakes and cook 2 minutes. Check seasoning and serve topped with pine nuts.


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