Planet Green
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Ingredients:
1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained
and rinsed
½ cup Cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans,
drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
2 sprigs parsley
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts vegetable stock, plus extra water if needed
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving
Method:
Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just tender. Use the same process for the Cannellini beans. In a large soup pot, heat the olive oil over medium heat. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper.
Add the diced tomatoes, the cooked and drained kidney beans, Cannellini beans, chickpeas, and the vegetable stock. Bring to a simmer and cook for 15 to 20 minutes. Add the kale and continue cooking until the beans are completely tender. Season with salt and freshly ground black pepper, to taste.
Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
Yield: 3 ½ quarts or 8 servings
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Soups for Supper episode of Emeril Green.
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