Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
2 cups presoaked cannellini or great northern white beans
2 sprigs fresh rosemary, or 1/4 teaspoon dried rosemary
1/8 teaspoon dried sage, or 1/4 teaspoon fresh sage
2 sprigs fresh thyme, or 1/4 teaspoon dried thyme
4 cloves garlic, smashed
2 tablespoons extra virgin olive oil
1 3/4 cups finely chopped yellow onion
1 1/2 cups peeled and diced carrots
1 1/2 cups peeled and diced celery
1 tablespoon diced shallot
1/4 teaspoon sea salt
2 tablespoons finely chopped garlic
1/4 teaspoon fresh thyme, or 1/8 teaspoon dried thyme
1/8 teaspoon fresh sage, or a pinch of dried sage
1/8 teaspoon fresh oregano, or a pinch of dried oregano
8 cups Magic Mineral Broth
1 bunch of dino kale or Swiss chard, stemmed and chopped into small bite-size pieces
A dollop of pesto and a sprinkle of organic Parmesan cheese, for serving
Cook the beans following the method on page 150, adding a sachet of rosemary, sage, thyme, and garlic to the cooking liquid.
In an 8-quart pot, heat the olive oil over medium-high heat. Add the onions and a pinch of salt. Sauté until golden. Add the carrots, celery, shallot, and 1/4 teaspoon salt. Sauté for 3 minutes more. Add the garlic, thyme, sage, and oregano and sauté for 2 minutes more.
Deglaze the pot with 1/4 cup of the broth. Allow the liquid to evaporate. Add 6 cups more broth, and the beans, and simmer for 20 minutes. Add more broth if necessary to achieve the desired consistency. Add the greens and a pinch of salt and simmer until the greens have wilted. Taste: you may need to add a squeeze of lemon juice or a final pinch of salt. Serve in soup bowls with a dollop of pesto and a sprinkle of parmesan cheese.
Cook Notes: To save time use canned organic cannellini beans. Remember to give them a rinse and a squeeze of lemon and a pinch of salt to freshen them up. For a seasonal twist, add diced delicate squash to the carrot, celery and onion mixture.
Reprinted with permission from One Bite at a Time. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Scott Peterson)