We continue on our "what makes Sully's belly hurt" adventure and to date know that eggs, soy, and wheat are not Sullivan-friendly (...huge disappointment for me today after reveling for 24 hours in what I thought was a green light to eat fresh baked bread again... huge). We are just assuming dairy is out since it is the most common sensitivity and takes 2+ weeks to clear your system once you've had it, so we just aren't going there. Luckily, there is a magical soup that is about the least allergenic meal out there and supremely delicious. If you are looking for a new recipe this winter, make this soup. It is really filling thanks to the beans and potatoes (meaning even the most crotchety of meat eaters can't deny that it is satisfying), and it is just plain good.
The recipe comes from the Moosewood Cookbook. This is the best cookbook I've ever used. Highly recommend it if you are looking for gift ideas! Karen and I tried to cook our way through it this summer and never ran into a bad recipe.
Okay Ben just looked over my shoulder and is confused at why the title of this post is Public Service Announcement. The PSA is that THIS SOUP IS AWESOME AND EVERYONE SHOULD EAT IT. I thought that was on the level with "hey avoid that preschool, they let unvaccinated kids in" or "there has been a string of burglaries in the neighborhood, remember to lock your car at night". Apparently
in this house there are differing opinions about what should be shared with the public...
Portugese White Bean & Kale Soup
Ingredients
(makes a crap load of soup)
1/2 cup sun dried tomatoes
2 TBSP olive oil
2 onions (chopped)
a bunch of garlic
salt (if you are you, about 2 tsps, if you are me, about a tablespoon)
1 fennel bulb (chopped)
1 cup chopped carrots
3 red potatoes (chopped)
2 tsp dried thyme or 1 TB fresh thyme
1 15-ounce can diced tomatoes
2 15-ounce cans of white beans (I do one can of northern, one can of butter beans)
4 cups of water or vegetable stock
1 bunch of kale (chopped)
1 lemon (juiced)
**This is a great kitchen sink recipe, if you have other vegetables you need to use up just toss em' in
1. Chop the fennel, onion and carrots before you start cooking if you need to cook quickly. Otherwise, drink some red wine and don't panic if things cook a little longer than the steps below say, the soup will be that much better.
2. In a small bowl pour boiling water over the sun-dried tomatoes and let them soak.
3. In a BIG stock pot (remember, this makes a ton of soup, about 12 servings), warm the olive oil and cook the onions, salt and garlic for about 5 minutes. Then add the fennel and cook for another 3-5 minutes. Then add the carrots, potatoes, thyme, and some black pepper and cook another 3-5 minutes.
4. Add the tomatoes, beans, and water/stock and bring to a boil. Reduce heat to simmer, and cook covered until the potatoes are tender (about 10-15 minutes).
5. Add the kale and sun dried tomatoes (with the water they were soaking in) and cook another 10 minutes. Add lemon juice, and more salt and pepper to taste.
**Really good with french bread to soak up the broth... really good.
My sous chef eating olives while we cook.
It's delicious...but it's also so pretty.
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