Rustic Italian Bean Soup (Healthy foods Wk 1)
One of my goals this year is to try more new, and mostly healthy recipes. This week I made a really yummy soup. You know it's good when my so-not-a-vegetarian husband tells me it's good.
Rustic Italian Bean Soup
1 onion, chopped
Inner stalks of a head of celery, chopped
2 tablespoons olive oil
2 1/2 quarts water or good-quality vegetable stock
1 cup dried kidney beans, rinsed and soaked in water to cover overnight
1 teaspoon dried sage
2 medium potatoes, scrubbed and diced
2 carrots, scrubbed and diced
1 24-ounce can tomatoes, diced, with juice
1 1/2 cups kale, thick stems removed, coarsely chopped
4 ounces dried pasta of choice
1 teaspoon dried basil
Salt to taste
1. In a heavy-bottomed soup pot, heat the olive oil and saute onion and celery until tender and beginning to brown. Add water or stock and bring to a boil.
2. Drain soaked kidney beans and add to soup, along with sage. Cook until beans are tender, about an hour.
3. Add potatoes, carrots, tomatoes and tomato juice to soup; simmer until vegetables are very tender, about 1 hour, adding more water or stock if needed.
4. Add kale and pasta and cook around 10 minutes, until pasta is tender. Add salt to taste and serve hot.
Serves 10 to 12.
***I made a few alterations. I don't love kale so I did not put it in. Next time I might try some spinach in, though. I also sliced three yellow squash and added them in the last hour of cooking. EXCELLENT!
