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At long last, I'm back with a soup recipe. For the next few weeks I will be trying out some of the recipes that I found on the Panera Bread website. I was so pleased with the Tomato Soup recipe that I posted here, http://rhondabuss.blogspot.com/2013/05/sundays-soup_19.html, so I thought I would give some of the other recipes a try as well. The soup that I made today is calledThe ingredients;1 tablespoon olive oil1 large onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 10 cups low-sodium chicken broth or vegetable broth
- 1 bay leaf
- 1 cup wheatberries
- 1½ cups cooked dried (or rinsed and drained canned) cannellini beans
- 6 ounces kale, thick stems removed and leaves chopped into bite-size pieces (about 6 cups)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon balsamic vinegar
- ¼ cup grated Parmesan
DIRECTIONS
Return the puree to the soup pot and add the beans, kale, salt, pepper, and 2 tablespoons of the rosemary. Cook until the kale is tender, about 10 minutes. Stir in the vinegar.
Divide the soup among eight bowls and garnish with the cheese and remaining 1 tablespoon of rosemary.
I did make a few small changes. Rather than the large kale, I used baby kale.
I also added 2 banana peppers to the soup. Other than that, I made the recipe exactly as instructed and the verdict is....it is a wonderful soup, and I will be making it again!
Next week I'll have another, so drop back by.
Rhonda
That looks fantastic. Pinned it!
ReplyDeleteWe had the soup for dinner tonight and it was so very good. I'll be making it again.
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