Two Bean soup with kale, potato, bread and Pleasant Ridge Reserve Cheese
Meg Colleran Sahs - Monteverde
Soups & Sides
- 1/2 pound kale leaves, center ribs and stems
- 3 tbsp olive oil
- 2/3 up chopped peeled caarrots
- 2/3 cup chopped celery
- 1 1/4 cup chopped onion
- 2 garlic cloves, finely chopped
- 1 cup tomato passata
- 1 cup each cooked pinto and black beans (al dente)
- 1 cup diced yukon potato
- 1/2 cup diced turnip (optional)
- 4 cups vegetable broth
- 3 fresh sprigs of thyme
- 1 bay leaf
- 1 sprig rosemary
- 1 tbsp red wine vinegar
- kosher salt and black pepper
- fresh foccacia bread, cut into dice size pieces
- extra virgin olive oil and Pleasant Ridge Reserve cheese for finishing
Chop the kale leaves into bite size pieces and set aside.
In a large pot, heat olive oil over medium heat. Add carrot, celery, onion and a pinch of salt and pepper. Saute the vegetables until they soften a bit, about 5 minutes. Add garlic and cook for an additional minute.
Add tomato passata, vegetable stock, cooked beans, potato and turnip. Tie together the bay, thyme and rosemary using a small amount of nutcher's twine and throw it into the soup. Season well with salt and pepper and let the soup simmer on medium low until potatoes and turnips are soft, about 20 minutes.
Add the chopped kale and simmer for another 15 minutes. Check soup for additional seasoning. You can always add water to the soup if it gets too thick.
When ready to eat, add the cubed bread and red wine vinegar to the soup. Dish out into bowls and finish with a drizzle of high quality Extra Virgin Olive oil and shaved Pleasant Ridge Reserve cheese.