Tuesday, November 10, 2009

Tuscan Bean Soup with Kale and Parmesan Frico

This Tuscan Bean Soup with Parmesan Frico in all likelihood probably doesn't qualify as Tuscan.  I use northern beans {aka Tuscan bean aka cannelinni beans}, as well as lentils, chickpeas, and kale…which probably makes it more like a continental legume soup?  Either way.  It's protein and veggie-licious.


1 Onion, chopped
2-4 Green onions, chopped (or half a bunch)
3 Cloves garlic, minced
2 Carrots, peeled and finely chopped
1 Potato, peeled and finely chopped
4 c. Vegetable stock
4 c. Water
½ c. Dried red lentils
1 Can chickpeas
1 Can northern beans
2 c. Kale, chopped
1/3 c. Fresh pesto
Parmesan frico {See instructions below – you’ll need about 4 cups of fresh, finely shredded Parmesan}
Olive oil
Kosher Salt & Pepper
Parmesan Frico

To make Parmesan chips, spray a nonstick baking pan with cooking spray. Sprinkle shredded Parmesan in small circles, making sure you have a few layers of Parmesan cheese on each chip so that the chips stick together. Place under the broiler on low for a few minutes – watching the chips very carefully.  {They will need no more than four minutes.}  Remove from the baking pan with a spatula.

Bring a Dutch oven to medium heat, adding two tablespoons of olive oil and the chopped onion. Sauté until soft, then add the garlic, green onions, and carrots and season with some hefty portions of salt and pepper for about five minutes. {You will need to continually add a little bit of oil and stir to ensure your pan does not burn.}

Next, add the potatoes and sauté for about another minute. Add the vegetable broth and lentils and boil on high heat for about 15 minutes or until the potatoes are soft. Next, add the chickpeas, northern beans, pesto, kale, and a few more hefty pinches of salt and pepper {make sure you taste!!} and reduce to low heat. Once the kale wilts and becomes a vibrant green color, ladle soup into bowls and top with one or two frico.

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