(from this
this cookbook, my current favorite cookbook)
ingredient list:
*1 lbs dried cannellini beans (i used canned)
*1 bunch rainbow kale (i used green)
*1/4 c olive oil (i used coconut oil)
*3-6 Tbs crushed garlic
*1 sweet onion, chopped
*4 stalks celery, chopped
*4-6 tomatoes, seeded & diced
*3 bay leaves
*1/2 c leek, chopped
*1/2 c fennel, chopped
*2 Tbs dry oregano
*1/2 dried chili flakes (i omitted this)
*4 c veggie broth
*1/4 c Braggs Liquid Aminos
*1/2 c parsley, chopped
*1/2 fresh basil, chopped
*1 c cilantro, chopped (we don't like cilantro so i omitted this)
*1 c scallions, chopped
*sea salt & black pepper to taste
*1 tsp calabaza squash, shredded (i didn't know where to find this so i just omitted it :))
how to whip it up:
>soak the bean overnight. drain & rinse the beans, transfer them to a large pot with 4-6 c cold, salted water, & bring to boil. remove any froth from the surface. uncover pot, reduce heat, & simmer.
>while the beans are simmering, rinse each kale leaf, chop, & set aside.
>in a saucepan, heat the oil over medium heat. add the garlic & stir until it gets golden. then add onions, celery, tomatoes, bay leaves, leek, fennel, oregano, & chili flakes. stir for 5-7 mins or until the veggies are fork-tender.
>when beans are tender, add the veggie broth & Braggs. transfer the mixture in the saucepan to the pot. add the parsley, basil, 3/4 c cilantro, 3/4 c scallions, & salt & pepper to taste & stir. bring to a boil. (if using canned beans just add the beans here.)
>reduce heat, add kale, & let simmer uncovered for 8-10 mins. allow the broth to thicken. season w more salt & pepper if needed.
>serve hot & garnish w the remaining cilantro, scallions, & squash.
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