#greensandbeans

RAD NEWS!

It’s Radicchio season and Radicchio, like Escarole and Dandelion Greens, is amazingly-suited to a soup with beans! To learn how to put your Radicchio to excellent use in this simple soup, venture here.

Escarole (or Dandelion Greens* or Radicchio) & White Bean Soup

My own take on Susie Middleton’s recipe.

This one’s for you, Katie. THANK YOU FOR REMINDING ME IT EXISTS! I used to make this soup often at the turn of the century. Then I fell in love with Christo during his “no onions phase” and it disappeared from my kitchen. This soup is nothing without its alliums (allia?).

When Katie asked me to remind her of the recipe Christo had some trouble finding it. I thought I should share it here so it will be more readily available to all next time.

Ingredients:

¼ cup extra-virgin olive oil 1 medium onion (6 oz.), diced 1 Tbs. minced garlic 1 medium to large head escarole, bunch of dandelion greens, or multiple radicchio (in total about 14 oz.), trimmed of outer leaves, root end cut off, leaves sliced across into ¾-inch wide strips (to yield about 9 to 10 cups), thoroughly washed 1 tsp. coarse salt Freshly ground black pepper 2 cups low-salt veggie/”not-chicken” stock 1 cup cooked cannellini, navy beans, or other white beans OR 1 cup raw, sprouted beans 1 Tbs. fresh lemon juice ¼ cup grated parmigiano reggiano (optional)

Instructions:

Heat the olive oil in a 4-qt. low-sided soup pot or Dutch oven over medium to medium-high heat. Add the onion and sauté until the onion is softened and browned, about 12 minutes. Add the garlic, stir, and sauté until fragrant, 30 seconds to 1 minute. Add the escarole and stir thoroughly to coat the leaves (and to deglaze the pan slightly with their moisture). Season with ½ tsp. of the salt and a few grinds of fresh pepper. [If you are cooking your own, sprouted beans for the soup, now would be a good time to start heating them on the stovetop.] Add the stock to the soup pot, stir well, and bring to a boil; cover the pot, lower to a simmer, and cook 8 to 10 minutes. Uncover the pot, add the beans, and simmer another 2 to 3 minutes. Add the lemon juice and turn off the heat. Ladle the soup into bowls and, if you wish, top each with 1 Tbs. of parmigiano reggiano.

[Photo: Sun Basket]

Thai Nourish Bowl:

Saute broccoli, mushrooms, & garlic in avocado oil + coconut aminos + salt & pepper

Saute kale in lemon juice 

Combine beans (cannelloni, black, chickpeas, & quinoa) with paprika, salt, & pepper

Shred carrots 

Peanut Sauce: 

1T peanut butter

1T soy sauce

1/2T minced garlic

1tsp chili powder

lemon juice

dash of salt & pepper