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Add a photoThis is a very satisfying soup. It has a wonderful depth of flavor from the stewed garlic. The beans are cooked in chicken broth for additional flavor. I serve it as a broth soup (think chicken noodle), but if you prefer a thicker soup you can mash some of the beans and add them with the whole beans to the soup. Chard, kale or other mild greens can be substituted for the cabbage. Other seasonal vegetables can be added as well. The soup can be prepared over two days. Day one, cook the soaked beans, separate from the broth and refrigerate both. Day two, finish the soup. The soup will thicken as you enjoy the leftovers over the following days. I add extra chicken broth to thin it out a bit.
Ingredientes
- 1 1/2 cups dried cannellini beans, soaked overnight and drained
- 4 cups chicken broth
- 8 large cloves garlic, peeled and cut into 4 pieces
- 1/4 cup olive oil
- 1 large onion, peeled and cut into 1/2 inch dice
- 2 celery stalks, cut into 1/2 inch dice
- 2 large carrots peeled and cut into 1/2 inch dice
- 1/2 head cabbage, quartered and cut into 1/4 inch strips, or other mild green
- broth from cooked beans, plus additional if needed
- salt and pepper to taste
Direcciones
- In a medium dutch oven or saucepan bring the beans and the chicken broth to a low boil; reduce heat to low and simmer very gently for 50 minutes. Do not boil or the beans will fall apart. Season with salt and let the beans cool in the broth. Drain, reserving broth and beans separately. Use immediately or refrigerate overnight.
- In a Dutch oven heat garlic and olive oil over low heat. Stew garlic in oil for 10 minutes, or until garlic is soft. Do not let the garlic brown. Add onion, celery, carrot and a pinch of salt, and cook about 10 minutes. Add cabbage or greens, broth from cannellini beans and additional broth if needed and cook slowly for 30 minutes. Add beans and continue to cook another 10-15 minutes or until vegetables are very tender. Season with additional salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 8 servings | |
| Calories 127 | |
| Calories from Fat 64 | 50% |
| Total Fat 7.25g | 9% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 361mg | 15% |
| Potassium 322mg | 9% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.59g | 2% |
| Protein 4.31g | 7% |
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