Order by Tuesday 8:00 AM for pickup on Thursday at Marin Civic Center or Downtown San Rafael
Home / Bounty Box Recipes / Tagged: Beans
Filter by tag:

Posts tagged "Beans"

White Bean Soup with Winter Greens

White Bean Soup with Winter Greens
  • 1 LB dried white beans
  • 1/4 cup extra virgin olive oil, plus more for garnish
  • 1 large onion, chopped
  • 2 carrots, cut into 1/3 inch dice
  • 4 garlic cloves, minced
  • 3 TBsp minced fresh flat leaf parsley
  • 2 bay leaves
  • 4 cups chicken stock or low sodium chicken broth
  • 3/4 LB winter greens (kale, chard, collard or turnip greens) freshly grated
  • Parmesan cheese

Rinse and pick through the beans. Soak them overnight covered by 1 inch of water. Drain.

Heat 1/4 cup olive oil in a large pot over medium heat. Add the carrots, onion, garlic, parsley and bay leaves. Saute until the vegetables are slightly softened, about 10 minutes.

Add the drained beans, stock, and 2 cups water, salt and pepper. Bring to a simmer, cover, and adjust heat to maintain a bare simmer. Cook, stirring occasionally until the beans are tender, 45 minutes to 1 1/2 hours. Remove the bay leaves.

In a blender or food processor, puree 4 cups of the beans and vegetables with some of their liquid. Return to the pot and stir well. Remove thick ribs or tough stems from the greens. Stack the leaves, roll into a log and cut crosswise into 1/4 inch wide ribbons.

Bring a pot of salted water to a boil and add the greens. Cook until tender. Drain, reserving about 2 cups of the cooking liquid. Stir the greens into the soup. Cover and simmer an additional five minutes. Thin the soup with reserved cooking liquid if needed. Taste and adjust seasoning. Serve in bowls, topping with a drizzle of olive oil and a sprinkle of cheese.

White Bean + Bitter Greens Soup in Lemony-Ginger Broth

White Bean + Bitter Greens Soup in Lemony-Ginger Broth

 Recipe by Emma K. Morris

INGREDIENTS

* 1 large yellow onion, chopped

* 3 cloves garlic, minced

* A glug of your oil of choice (I used Safflower) or 1-2 Tbls butter

* 1 inch knob of ginger, peeled 

* 1 tsp dried turmeric

* 2 tsp thyme (fresh or dried)

* 1 tsp red chili flakes

* 2 quarts veggie stock — preferably homemade stock

* 1 large lemon, plus more for serving

* 4 cups bitter greens
  (I used a mix of escarole and radicchio), chopped Balsamic Vinegar, to taste

* 10-12 oz white beans
  (I used soaked/cooked Rancho Gordo Alubia Blanca Beans)

* 1/2 cup pearl couscous 

* A good chunk of Parmesan rind

* Salt + Pepper to taste

* Soy sauce or coconut aminos (optional)

* Parsley + fennel fronds, chopped
    _

    METHOD

    * In a large soup pot, sauté the onion in oil (and/or butter) for 2-3 mins over medium heat, add in minced garlic, all spices, and salt + pepper. Sauté for another few minutes until fragrant, stirring frequently.
    * Grate in the fresh ginger using a microplane. Cook for 1-2 minutes more. If you’ve got a bottle of wine open, go ahead and deglaze the pan to scrape up all the delicious bits! If not, no biggie, just skip it.
    * Add in the veggie stock, the juice of one lemon, couscous, beans, and the parmesan rind. Turn heat to high to bring to a boil.
    * Meanwhile, in a separate pan sauté your chopped bitter greens with a bit of salt + pepper, and a hit of balsamic vinegar. Let wilt, about 2-3 mins.
    * Scrape the greens into the soup pot and let simmer until the couscous is cooked through and the Parmesan rind’s flavor starts coming through, about 10-15, but you could do longer.
    * You’ll need to further season to your liking with salt, chili flakes, balsamic, or even some soy sauce at the end. Finish with chopped parsley + fennel fronds (dill also works well) and serve with a wedge of lemon.
    * The flavors really develop overnight in the fridge, especially when you leave the rind in there, so get excited about leftovers!