Text 15334, 76 rader
Skriven 2011-09-05 04:57:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 279
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Bean Soup
 Categories: Emeril, Soups, Beans, Pork, Greens
      Yield: 8 servings
 
    1/2 c  Kidney beans; soaked
           - overnight
           +=OR=+
     14 oz Can kidney beans; drained,
           - rinsed
    1/2 c  Cannellini beans; soaked
           - overnight
           +=OR=+
     14 oz Can cannellini beans;
           - drained, rinsed
      3 tb Olive oil; + more for
           - drizzling on bread
    1/2 lb Diced pancetta
      2 c  Diced yellow onions
      1 c  Diced celery
      1 c  Diced carrots
      4 cl Garlic; sliced
           Salt & fresh ground pepper
     14 oz Can diced tomatoes
     14 oz Can chick peas; drained,
           - rinsed
      2 qt Chicken stock; + extra water
           - if needed
      2    Sprigs rosemary
      3    Sprigs thyme
      1    Sprig oregano
      1    Bay leaf
      1 ts Red chile flakes
      2    Heads Lacinata kale; stemmed
           - in bite-size pieces
      1    Loaf Italian peasant bread;
           - in thick slices
           Parmigiano-Reggiano; grated,
           - to serve
 
  Recipe courtesy Emeril Lagasse, 2007
  
  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. Add the
  pancetta, rendering the fat and cooking until slightly crispy about 3
  minutes. Saute the onion, celery, carrot and garlic for 3 to 4
  minutes. Season with salt and freshly ground black pepper, to taste.
  Add the diced tomatoes, the cooked and drained kidney beans,
  cannellini beans, chick peas, and the chicken stock. 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. Cook for 15
  to 20 minutes, then add the kale.
  
  Continue cooking until the beans are completely tender.
  
  Preheat the oven to 350øF/175øC. 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.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 15 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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