Philip Smith: Tuscan Kale Soup 10/19/12

 

Prep Time: 30 minutes. Cook Time: 1 hour..but best next day

Ingredients:

• A small onion, a small carrot, 1 leek, 2 cloves garlic, a six inch stick of celery-, finely chopped.
• 2 Qt vegetable stock
• 1 cup Great Lakes Dortmunder beer
• 1/4 cup olive oil
• 1 1/2 tablespoons tomato paste
• 1 pound (500 g) black leaf kale
• 1/2 pound (250 g) potatoes, peeled and diced
• 2 cans Cannellini white beans
• Salt, pepper, and a sprig of thyme, rosemary
• 3 ea thinly Rosemary Olive Oil bagels, dried in the oven
• 4 oz Parmesan cheese
• Pinch salt
• Pinch cracked black pepper

1. Add the olive oil to a heavy  4 Qt pan
2. Heat the pan for 2 minutes then add the chopped carrots, leek, onions, garlic and celery after 2 minutes cover with a lid and sweat off the vegetable until the onions are translucent.
3. Add the tomato paste and stir to coat all the veggies with the paste -saute for 2 minutes until quite dry in texture and the tomato is absorbed
4. Add herbs, potatoes and stock and the beer -simmer for 30 minutes
5. Chop the kale into a fine julienne, add with the beans to the simmering soup.
6. Crumbled the rosemary olive oil bagels into the soup, add half the parmesan cheese, stir vigorously and- keep cooking for another 20 minutes.
7. Refrigerate overnight and reheat and serve next day.

Rosemary Olive Oil Bagels

• Rosemary Olive Oil Last Nites Bagels
• Olive Oil
• Kosher Salt

 

1. Set oven at 325º F
2. Using day old bagels, cut them into rounds
3. Lay on a cookie sheet
4. Bake for approx. 12 minutes or until chips until golden brown at the edges.
5. Remove from the oven and rub the surface of the toasted bagels with a clove of garlic

 

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