Text 14531, 81 rader
Skriven 2014-06-30 06:05:50 av Dave Drum (1:261/38)
Ärende: Chile 6717
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Italian Vegetable Stew
 Categories: Breads, Greens, Vegetables, Herbs, Chilies
      Yield: 7 servings

    1/2 x  A 1-pound loaf sourdough
           - bread; in 2" pieces
      1 bn Collard greens; center ribs.
           - stems removed
      1 bn Tuscan or other kale; center
           - ribs, stems removed
           Salt
    1/2 c  Olive oil; divided, + more
           - for serving
      2 md Carrots; peeled, fine
           - chopped
      2    Celery ribs; fine chopped
      1    Leek; white, pale-green only
           - chopped
      4 cl Garlic; chopped
  1 1/2 ts Crushed red pepper flakes
     28 oz Can whole peeled tomatoes;
           - drained
      8 c  Vegetable broth
     45 oz (3 cans) cannellini beans;
           - rinsed
      4    Sprigs thyme
      1    Sprig marjoram or oregano
      1    Bay leaf
           Fresh ground black pepper
           Shaved Parmesan; for
           - serving

  Scatter bread on a rimmed baking sheet in a single layer.
  Let stand at room temperature to slightly dry out, about 2
  hours.

  Working in batches, cook collards and kale separately in a
  large pot of boiling salted water until slightly softened,
  about 3 minutes per batch. Rinse to cool. Squeeze out
  excess water; roughly chop. Set aside.

  Heat 1/4 cup oil in a large heavy pot over medium heat.
  Add carrots, celery, and leek; stir often until softened,
  8-10 minutes.

  Add garlic and red pepper flakes. Cook, stirring until
  fragrant, about 1 minute. Add tomatoes, crushing with your
  hands as you add them. Cook, stirring frequently, until
  liquid is evaporated and tomatoes begin to stick to the
  bottom of the pot, 10-15 minutes.

  Add broth, beans, thyme, marjoram, bay leaf, and reserved
  greens; season with salt and pepper. Bring to a boil,
  reduce heat, and simmer until flavors meld and soup
  thickens slightly, 40-50 minutes. DO AHEAD: Soup can be
  made 2 days ahead. Let cool slightly; chill until cold.
  Cover and keep chilled. Reheat before continuing. Store
  bread airtight at room temperature.

  Just before serving, gently stir bread and 1/4 cup oil
  into soup. Divide among bowls, top with Parmesan, and
  drizzle with oil.

  Yield: Makes 6 to 8 servings

  by Brandon Jew; Bar Agricole, San Francisco, CA

  Bon Appétit | March 2013

  MM Format by Dave Drum - 12 June 2014

  Uncle Dirty Dave's Archives

MMMMM

... The first zucchini I ever saw I killed it with a hoe. - John Gould

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)