Sunday, December 29, 2013

Garbanzo Bean Soup with Greens

Today, I had half of bunch of fresh escarole, not used when I made ravioli. This morning I decided to use the recipe for Minestra di Ceci Elisa taught me last month in Firenze and add those escarole greens. 

Garbanzo Bean Soup

1 can organic garbanzo beans, drained and rinsed
2 cloves garlic, peeled and crushed 
2 sprigs fresh rosemary, left whole
1/4 cup white or red wine
1 T olive oil
1 T tomato concentrate
2 cups water
Parmigiano-Reggiano cheese, grated

1 cup chopped steamed greens (optimal)

Sauté beans, garlic and rosemary in olive oil for 10 minutes. Add wine and simmer 5 minutes. Remove garlic and rosemary and discard. 

Add tomato concentrate, mixed into 2 cups water. Simmer, covered for 15 minutes. 

Using a Braun food whip or similar instrument, lightly pulverize soup to desired consistency.

Add chopped greens. Serve hot, topped with grated Parmigiano-Reggiano cheese. 

Serves 4 as an apperitivo. 

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