Alubia Blancas Beans With Clams And Spanish Chorizo
Manila clams were used, and they were perfect. When I have more free time, I might try and see if this one works with mussels.
Ingredients: 4 cups cooked Alibi Blanca Beans or other white beans, bean broth
reserved 1/4 cup EVOO 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, well scrubbed Country style bread and butter for serving.
Directions: In a large pot, heat the beans in their broth over medium-low heat.
In a very large lidded saucepan, warm the olive oil over medium-low heat. Add the onion, garlic, and salt and cook until soft, about 5 minutes. Add the chorizo and cook to allow the flavors to mingle, 5 to 6 minutes. Add the tomatoes and wine and cook allowing the flavors to mingle, 5 to 6 minutes. Increase the heat to medium and add the clams. Cover and cook for about 5 minutes, shaking the pan occasionally.
Uncover the pan and cook until all of the clams open, another few minutes. Remove the pan from thereat, then remove and discard any clams that did not open.
Add the clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow flavors to mingle but not get murky.
Ladle in large, shallow bowls and sprinkle with parsley. Set out large bowl for discarded shells and encourage your guests to eat their clams with their fingers.
Pass plenty of good crusty bread and rich, creamy butter at the table.
Sauerkraut soup, also known as Sauerkrautsuppe, is a traditional German dish. Here's a simple recipe to make a delicious sauerkraut soup: Ingredients: 1 medium onion, chopped 2 cloves of garlic, minced 1 cup sauerkraut, drained and rinsed 1 medium potato, peeled and diced 1/2 pound bacon or sausage, diced 4 cups vegetable or chicken broth 1/2 cup heavy cream or sour cream (optional) Salt and pepper to taste Fresh parsley or caraway seeds for garnish Directions: In a large pot, cook the diced bacon or sausage over medium heat until browned.
Add the chopped onion and cook until softened.
Add the minced garlic and cook for another minute.
Add the sauerkraut, potato, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the potato is tender.
Use an immersion blender to puree some or all of the soup, depending on your desired consistency.
Stir in the heavy cream or sour cream, if using.
Serve hot, garnished with fresh parsley or caraway seeds.
For a quick but wholesome lunch or dinner, try this recipe of beans, carrots and tomatoes. The dish is full of nutrition, Stanley Tucci is one of the most recognized chefs today. He has published cookbooks and appears as a guest frequently on TV cooking programs.
Ingredients 1 1/2 cups Ditalini Pasta or small elbow macaroni 2 cans Cannelloni Beans, drained and rinsed 3 Tablespoons Extra-Virgin Olive Oil, divided for cooking and finishing 1 whole Yellow Onion, finely diced for base flavor 2 carrots, peeled and diced small 2 whole celery stalks diced for aromatic base 4 garlic cloves minced for flavor depth 1 can diced tomatoes, San Marzano preferred for sweetness 4 cups low sodium vegetable broth 2 teaspoon chopped Rosemary 2 teaspoons fresh thyme 1 Bay leaf Parmesan Cheese rind 1 1/2 Kosher salt 1 teaspoon fresh ground pepper for finishing and seasoning.
Directions:
Build the Aromatic Base.
Heat 2 tbsp Extra-Virgin Olive Oil in a large Dutch oven over medium heat. Add the finely diced Yellow Onion, Carrots, and Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
The soffritto should develop a sweet aroma without browning. This foundation layer provides the depth of flavor characteristic of Stanley Tucci’s approach to Italian cooking. Season lightly with a pinch of the Kosher Salt to enhance the natural sweetness.
Step 2: Develop Flavor with Garlic and Herbs
Add the minced Garlic Cloves to the pot and cook for 1 minute, stirring constantly to prevent burning. The garlic should release its fragrance but not take on any color. Immediately add the chopped Fresh Rosemary and Fresh Thyme, stirring for another 30 seconds.
Pour in the Diced Tomatoes with their juices and cook for 3-4 minutes until the mixture thickens slightly. The tomatoes should break down and meld with the aromatics, creating a rich base for the stew.
Step 3: Simmer the Stew to Perfection
Add the drained and rinsed Cannellini Beans, Vegetable Broth, Bay Leaf, Parmesan Cheese Rind, remaining 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
Partially cover the pot and let it cook for 20-25 minutes, stirring occasionally. The stew is ready when the beans are creamy and the flavors have melded together. The Parmesan Cheese Rind should have infused the broth with its rich, savory depth.
Step 4: Finish with Pasta and Final Touches
Stir in the 1.5 cups Ditalini Pasta and cook uncovered for8-10 minutes, or until the pasta is al dente. The pasta should absorb some of the broth, thickening the stew to the perfect consistency. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
Once the pasta is cooked, remove the Bay Leaf and Parmesan Cheese Rind. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil and stir to incorporate. Let the stew rest for 5 minutesoff the heat before serving to allow the flavors to settle and the stew to reach its ideal thickness.
Pro Tips For Making Pasta Fagioli Recipe Tucci
Undercook the Pasta: Cook the ditalini 2 minutes less than package instructions—it’ll finish in the broth and soak up flavor without turning mushy. I learned this the hard way after ending up with a pot of gummy noodles.
Mash Some Beans: Crush about half the cannellini beans with a fork before adding them to thicken the soup naturally. Sounds weird, but it works and gives it that classic creamy texture.
Sweat the Veggies: Let the onion and carrots cook in olive oil for at least 8-10 minutes until soft and sweet—rushing this step leaves the soup tasting raw. My grandmother swore by this, and she was right.
Use Starchy Water: Reserve a cup of pasta water before draining and stir it into the soup at the end. It helps bind everything together and adds a silky richness you’d otherwise miss.
This asparagus soup tastes rich, yet it's made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection. Serves 4 to 6
Ingredients:
2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed 3 tablespoons unsalted butter 2 medium yellow onions, chopped 3 cloves garlic, peeled and smashed 6 cups low-sodium chicken broth 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons freshly squeezed lemon juice, from one lemon 1/2 cup shredded Parmigiano-Reggiano Handful fresh herbs, such as thyme, dill or basil (optional, for garnish) Directions Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch (13-mm) pieces.
Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them—this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper. Serves 4 to 6
I have become a real fan of Rancho Gordo Beans. The Buckeye Bean is creamy, holds its shape while being cooked, but are not starchy. How do you describe the depth of flavor? Since I cook for one, a pound of beans lasts too many days when cooked till the end of the dish. I now cook half of the package for most recipes which is eight ounces. I then have three days of "deliciousness" which is perfect! This is a recipe for two cups cooked beans which would be one cup uncooked.
Ingredients:
2 tablespoons EVOO
3 cloves garlic, minced
1/2 yellow onion finely chopped
3 ears of corn, kernels removed or about 1 1/2 cups frozen*
1 poblano chili pepper, roasted and skins and seeds removed and seeds
removed and cut in strips.
1 tablespoon Mexican oregano, such as Rancho Gordo oregano Indio
2 cups cooked Rancho Gordo Buckeye Beans or white beans
3 cups liquid (we like half water and half bean broth) see note:
Salt and Pepper to taste
Minced flat leaf parsley or cilantro for garnish
Lime wedges for serving
Directions:
In a soup pot, warm the olive oil over medium heat. Add garlic and onion and sauté until soft, about 5 minutes. Add the corn and poblano strips, oregano, beans and liquid, stirring to mix all of the ingredients.
Raise the heat to medium and continue cooking, stirring occasionally, until the corn is tender and the flavors have blended, about 20 minutes. Season with salt and pepper. Right before serving, you can add some heavy cream if you like.
Allow the soup to cook another 2 to 3 minutes to reheat if necessary. Serve in bowls garnished with herbs and lime wedges.
Note from DJM When I cut the corn from the cobs I simmer the cobs for the flavor extracted and use with bean broth to enhance the corn flavor in the recipe. This will take a little advance planning.
A nutritious soup made with six vegetables and made creamy with milk instead of cream and made in thirty minutes. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!
Ingredients:
2 tablespoons salted butter 1 tablespoon olive oil 1 medium white onion diced 3 medium celery ribs sliced 4 medium carrots 1 tablespoon minced garlic about 3 cloves 6 ounces frozen cut green beans 4 ounces sliced mushrooms 6 ounces frozen broccoli florets 6 ounces frozen corn kernels or canned1 teaspoon dried thyme 1 teaspoon dried oregano 3 tablespoons all-purpose flour 4 cups whole milk 2 cups vegetable broth 1/2 teaspoon salt or to taste 1/2 teaspoon black pepper or taste Directions: Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1 medium white onion, 3 medium celery ribs, and 4 medium carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.
Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour, stirring constantly for 1–2 minutes to cook the flour.
Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.
Taste and season with1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens
If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep
the dried shiitakes, the deeper the flavor will be — so
if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.
Ingredients
8 cups good low-sodium vegetable broth, this is my favorite by far
1 ounce dried shiitakes, 15-20 mushrooms
¼ cup low-sodium tamari or other good soy sauce
2 tablespoons vegetable oil, divided
1 small yellow onion, thinly sliced
2 garlic cloves, minced
1/2- inch piece fresh ginger, peeled and minced
1 tablespoon good butter
1 tablespoon white miso paste
1 tablespoon mirin, rice wine
10 ounces baby spinach
4 eggs
10 ounces sliced fresh shiitake mushrooms
4 servings fresh or dry ramen noodles*
One 6-ounce package baked tofu, at room temperature
2 to 3 scallions, white and green parts sliced
Gomasio, sesame salt
Toasted sesame oil with hot chili
Directions:
Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.
Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.
In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.
Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside. Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.
Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.
While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.
To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
Serve with chopsticks and large spoons. Serves 6 to 8
To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen. Ingredients:
2 tablespoons EVOO
1/2 white or Yellow onion
2 garlic cloves, minced
1 celery stalk, diced
1 large carrot, diced
1 teaspoon cumin seeds
1/2 pound uncooked Rancho Gordo lentils, picked over and Rinsed
2 to 3 tablespoons fresh lemon juice
1 teaspoon Kosher salt, or to taste
Freshly ground pepper
Freshly grated lemon zest from 1 lemon,
Chopped fresh dill for serving
Crumbled Feta for serving (optional)
Directions
In a large soup pot, heat the EVOO over medium-low heat, Add the onion, garlic, celery, carrot and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minute.
Add 5 cups of water and the lentil to the pot. Increase the heat to high and cover the pot, and bring to a boil. Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender,
45 minutes. Some will fall apart during cooking.
Stir in 2 tablespoons lemon juice, and season with lemon juice to taste. Serve hot, drizzled with lemon zest, dill, and feta, (if using).
Cook's Notes: I used Rancho Gordo's Pulugia Lentils which are a very small but tasty lentil. With the lid off during the simmer, most of the liquid was lost to evaporation and absorption. I had a pot of cooked lentils. I added almost two cups of water as I prefer a broth with my soup. In my next pot I will add the salt when I add the vegetables. If the vegetables are not cooked with seasoning, when added after cooking the flavors do not have the depth.
Also, don't overlook adding the dill. The flavor it imparts adds so much to this soup! DJM
Just the thought of a bowl of Oxtail Soup makes me salivate. Recalling my childhood, I was blessed with a mother's great culinary skills. She was raised on a farm and learned with her mother's guidance the art of homemaking. We enjoyed very diverse foods prepared so tastefully prepared, and oxtail soup was one treat!
Ingredients3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed1 3/4 teaspoons kosher salt, divided, plus more to taste1 1/4 teaspoons black pepper, divided plus more to taste1/3 cup all-purpose flour2 tablespoons canola oil6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into 1/2 inch pieces1 pound fresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges1 1/2 cups sliced carrots1 cup sliced celery6 garlic cloves, finely chopped1/2 cup dry red wine1 tablespoon sherry vinegar8 cups best-quality lower-sodium beef broth3 ounces uncooked wide egg noodles(about 1 2/3 cups)1 cup frozen pearl onions2 teaspoons finely chopped fresh rosemary2 teaspoons Dijon mustard Directions:Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven. Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat. Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.
Ingredients
3poundsoxtail, cut crosswise into 2-in. pieces and excess fat trimmed
1 3/4teaspoonskosher salt, divided, plus more to taste
1 1/4teaspoonsblack pepper, divided plus more to taste
1/3cupall-purpose flour
2tablespoonscanola oil
6ouncesthick-cut bacon (4 to 5slices), sliced crosswise into 1/2-in. pieces
1poundfresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges
1 1/2cupssliced carrots
1cupsliced celery
6garlic cloves, finely chopped
1/2cupdry red wine
1tablespoonsherry vinegar
8cupsbest-quality lower-sodium beef broth
3ouncesuncooked wide egg noodles(about 1 2/3cups)
1cupfrozen pearl onions
2teaspoonsfinely chopped fresh rosemary
2teaspoonsDijon mustard
Directions
Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.
Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.
For the beans: ½ pound dried cannellini beans, soaked in water overnight ½ pound dried kidney beans, soaked in water overnight ½ pound dried garbanzo beans, soaked in water overnight 2½ bay leaves 1 tablespoon each, kosher salt, and dried garlic 3-inch piece rosemary 1½ tablespoons Italian seasoning ½ teaspoon salt
For the soup: ⅓ cup olive oil 1 small onion, finely diced 2 carrots, cut into small dice 2 stalks celery, cut into small dice ¼ pound potatoes, cut into small dice 6 cloves garlic, finely chopped 3 cups water 1 (16-ounce) can organic chopped tomatoes 1½ tablespoons fresh thyme 1 tablespoon dried oregano 1½ teaspoons fennel seeds ¼ pound cabbage, finely chopped 3 leaves chard, tough ribs removed, cut into strips Salt and freshly ground pepper ⅓ cup finely chopped Italian parsley for garnish Grated Parmesan cheese for garnish, optional
Directions: To cook the beans, drain and rinse the beans, placing the cannellini and kidney beans in a large pot and the garbanzo beans in another pot.
To the cannellini-kidney mix, add water to cover the beans by 4 inches along with the bay leaves, salt, garlic, rosemary and seasoning. Bring to a boil over high heat, skimming any foam from the top. Reduce the heat to medium-low and simmer until tender, about 1½ hours.
Meanwhile, add water to cover the garbanzos by 2 inches, add 1 teaspoon salt, and bring to a boil over high heat; boil until tender, 1½–2 hours.
When the beans are nearly ready, heat the olive oil in a large pot over medium-low heat.
Add the onion, carrot, celery and potato and cook, stirring, until the onion is translucent, 3–5 minutes.
Add the garlic and cook, stirring, for 2 minutes.
Add the water, tomatoes, thyme, oregano and fennel. Bring to a boil over high heat, then reduce the heat to medium-low.
Add the kidney-cannellini bean mix along with about half of their cooking liquid; reserve remaining liquid to add if needed for consistency.
Drain the garbanzos and add to the soup.
Add the cabbage and chard and continue to simmer, stirring occasionally, until the potatoes are tender and the flavors have melded, about 30 minutes.
Season to taste with salt and pepper
Ladle into bowls. Garnish with parsley and Parmesan at the table. Makes 4 quarts/serves 8–10.
Mothers Day 2007 was the inception of the blog, Dine With Donna. I enjoy the challenge of preparing a variety of foods. Growing up in a large Catholic family in the Midwest, my cooking skills were inspired as my mother's kitchen assistant. If you choose to use a recipe, please post a comment or suggestion that will help another person coming to the blog.
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