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Ingredientes
- 3 Tbsp. extra virgin extra virgin olive oil
- 1 med onion, minced
- 1 lrg carrot, peeled & sliced
- 1Â 1/4 c. dry borlotti, (cranberry beans), soaked overnight
- 1 x 16 ounce can plum tomatoes, minced
- 7 c. Italian Vegetable Broth, (see recipe)
- 1 x bay leaf
- 1 sm bunc kale or possibly Swiss chard, cleaned & minced
- 1/4 tsp crushed red pepper flakes, (to 1/2 tsp)
- 6 ounce small pasta, (ditalini or possibly elbow macaroni)
- Â Â salt & pepper
- 2 lrg clov garlic, chopped
- 6 x thick slices day old country-style bread (French or possibly Italian)
Direcciones
- In a large heavy bottomed pot, heat 2 Tbsp. of the extra virgin olive oil over medium heat. Add in onion and carrot and saute/fry for 4 to 5 min, stirring frequently. Drain and rinse beans. Add in to pot along with tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to simmer. Cook partially covered for 1 1/2 to 2 hrs, stirring occasionally, till beans are tender. Add in kale and red pepper flakes. Cook for an additional 30 to 45 min, stirring occasionally. Bring a small pot of water to a boil. Stir in pasta and cook for 6 to 8 min, till just tender. Drain and add in to the soup. Add in salt & pepper to taste. Turn on broiler. In a small bowl, mix garlic with remaining extra virgin olive oil. Divide between the six slices of bread, spreading on one side. Toast the garlic-covered sides under the broiler. To serve, place one slice of bread, garlic side up, in a deep soup bowl. Ladle soup over bread. Drizzle with additional extra virgin olive oil if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 198 | |
| Calories from Fat 65 | 33% |
| Total Fat 7.33g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1168mg | 49% |
| Potassium 213mg | 6% |
| Total Carbs 29.29g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.13g | 3% |
| Protein 4.41g | 7% |
