Slow Cooker Tuscan Kale and Cannellini Soup with Garlic Croutons 2 medium onions -- chopped 2 tablespoons olive oil 2 garlic cloves -- finely chopped 2 cans cannellini beans -- with liquid (16-ounces each) 1 cup peeled, seeded and chopped tomatoes -- fresh or canned 3 cups broth -- vegetable 8 ounces Tuscan kale -- cut into bite-sized pieces 4 fresh sage leaves -- chopped or 2 teaspoons dried salt and freshly-ground black pepper extra-virgin olive oil Croutons: 6 slices Italian bread -- or French bread, 1/2-inch thick 2 large garlic cloves -- peeled
In a medium skillet, cook the onions in the oil over medium heat, stirring occasionally, until tender but not browned, about 10 minutes. If the onions start to color, add a tablespoon or two of water and lower the heat slightly. Stir in the garlic and cook for 2 minutes more. Scrape the mixture into the slow cooker. In a food processor or blender, puree the beans until smooth. (If you like coarser texture, just mash them with a potato masher.) Add pureed beans, the tomatoes, broth, kale, and sage to the cooker and stir well. Cover and cook on high for 3 hours or on low for 5 hours, or until the vegetables are tender. Add salt and pepper to taste. If the soup is too thick, thin it with a little water. Just before serving, toast the bread and rub both sides with the garlic. Place the croutons in the serving bowls. Pour the soup over the bread and serve hot with a drizzle of olive oil. Serves 6. AuthorNote: Tuscan kale is only one of the several names for this tasty heirloom variety. You may see it labeled as lacinato kale, black kale, or dinosaur kale. Its large, wrinkly, dark blue-green leaves are more tender and flavorful than other varieties. You can substitute collards, mustard greens, Swiss chard or escarole, if you prefer. Cuisine: "Italian" Source: "The Italian Slow Cooker by Michele Scicolone, 2010." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 361 Calories; 6g Fat (15.0% calories from fat); 20g Protein; 60g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
