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Sunday, November 29, 2009

Chard & White Bean Soup

What to do with a big bunch of rainbow chard?

2 tbs olive oil
1 bunch rainbow chard coarsely chopped w/ stems (or any greens)
4 large cloves of garlic chopped
1 large onion chopped
1 can Canellini (white beans) drained & rinsed
1/2 cup whole wheat elbow macaroni
1 qt vegetable broth
1/2 tsp dried sage
2 tbs fresh lemon juice
salt & pepper

Heat oil and saute onions & garlic until soft. Add beans and sage, then stir for a minute. Add chard and stir until it starts to wilt. Add vegetable broth and bring to a boil. Reduce to simmer, and add macaroni. Cover and cook for about 30 minutes. Add lemon juice. Salt & pepper to taste. Best served with a slice of sourdough or other crusty bread that has been toasted and spread with olive oil & crushed garlic.

I forgot to take a photo of the finished soup, which is much more appetizing. So I included a picture of a nice place to serve your dinner... Editorial comment: we don't use the dining room enough and I am on a campaign to stop eating in front of the TV.

Friday, November 27, 2009

Leek & Potato Soup

This is a super easy, amazingly good soup recipe, adapted from one of my can't-live-without cookbooks: Saved by Soup (Judith Barrett). She calls it Lusty Leek & Potato Soup... I find the exact amount of leek can vary and it comes out great every time.

1 tablespoon olive oil
2 large leeks, white parts sliced thin (you can use more leeks if you like)
2 lb of waxy potatoes (like Yukon Gold) sliced thin.
1 quart of vegetable broth.
salt & pepper

Heat the oil and saute the leeks until they are soft, about 2-3 minutes. Add the potatoes and broth. Bring to a boil, then reduce heat to low and cover, simmering for about 30 minutes. The potatoes should be soft and break up when stirred. Just add salt and pepper to taste. Sometimes I sprinkle with fresh herbs (like thyme or chives) but it is good just plain.