Easy White Bean & Escarole Soup with Barley
Note:Requires a large stock pot.
1-2 Tbs butter
3 big shallots, chopped (or 1 med. onion & 1 clove garlic)
4 stalks celery, chopped
3/4 cup white wine
2 4-cup containers vegetable broth
1 C. water
1 can chopped tomatoes
2 cans cannellini (white kidney) beans (chickpeas make an excellent substitution)
4 medium carrots, chopped
1 head Escarole lettuce, coarsely chopped
1/2 to 3/4 cup uncooked pearl barley (more will make a thicker, less brothy soup)
1/4 tsp. poultry seasoning
1 tsp dried basil
1 Tbs. dried parsley
salt & pepper to taste
Saute shallots & celery in butter on medium-hi heat in the bottom of the pot.
Add wine to "deglaze", stirring briskly until mixture turns a little milky in color and thickens ever so slightly.
Add broth & water.
Add the rest of the ingredients.
Bring to a boil, then reduce to a simmer.
Simmer at low-medium for 45 minutes, or until barley is tender.
Sunday, October 12, 2008
These days I'm getting geared up for the gifting season. The ideas are churning up faster than my time allows them to come to fruition. I've spent a lot more time in the kitchen lately; it seems my craving for soup and veggies is insatiable. One would think I'm pregnant the way my body is dictating my diet so ferociously. But no little sprouts are to blame.
My Hooping instructor, Caroleeena, shared with me a wonderful recipe for a delicious, crispy Kale snack that has been a huge hit with not only me but our 3 year old son as well. Thanks Caroleeena!
Crispy Kale Snacks
Heat oven to 350f.
Wash and pat dry a big bunch of kale. Remove the thick stalks down the middles of the leaves and discard.
Spread leaves out on a baking sheet in one layer. Spray with a little olive oil (NOT Pam) and rub the leaves a bit to distribute the oil. Bake at 350 for 10-15 min. or until crispy to the touch. Most definitely check them at 10 mins. if your oven runs hot.
Sprinkle with a dash of salt if desired, but it really doesn't need it!