Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 02/12/2015 Really good with substantial tweaks - subbed in chicken stock for water + added 3 cloves minced garlic towards end of cooking time for onion/carrot/celery. Salt/pepper generously & add hot pepper flakes at end. Substituted fontina/mozzerella for young asiago as I couldn't find it. Both melted great - I tried an Italian Fontina D'aosta - it was like gruyere (nutty) and a Swedish fontina - it was milder. Drizzle EVOO on top and sprinkle more red pepper. Cook kale no more than 5 min. or so.
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Gallery Bruleed Winter-Bean Soup Credit: Anna Williams Recipe Summary prep: 50 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely diced 1 stalk celery, finely diced 1 carrot, peeled and finely diced 1 can (15 ounces) diced tomatoes 1 2-inch piece Parmesan rind 1 can (15 ounces) white beans, drained and rinsed 8 ounces kale, stems removed, cut into 1-inch pieces (6 cups) Coarse salt and freshly ground pepper 4 slices country bread, cut into 1-inch pieces 1 1/2 cups coarsely grated young Asiago
Gallery Bruleed Winter-Bean Soup Credit: Anna Williams
Recipe Summary prep: 50 mins total: 1 hr 15 mins Servings: 4
Gallery
Bruleed Winter-Bean Soup Credit: Anna Williams
Bruleed Winter-Bean Soup
Credit: Anna Williams
Bruleed Winter-Bean Soup
Recipe Summary prep: 50 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 50 mins total: 1 hr 15 mins
Servings: 4
prep: 50 mins
total: 1 hr 15 mins
prep:
50 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely diced 1 stalk celery, finely diced 1 carrot, peeled and finely diced 1 can (15 ounces) diced tomatoes 1 2-inch piece Parmesan rind 1 can (15 ounces) white beans, drained and rinsed 8 ounces kale, stems removed, cut into 1-inch pieces (6 cups) Coarse salt and freshly ground pepper 4 slices country bread, cut into 1-inch pieces 1 1/2 cups coarsely grated young Asiago
Directions
Heat oil in a medium saucepan over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until tender, about 10 minutes. Stir in tomatoes with juices; cook 1 minute.
Add 4 cups water and Parmesan rind. Bring to a boil; reduce heat to a simmer and cook 20 minutes. Stir in beans and kale; cook, stirring occasionally, until kale is tender, about 5 minutes. Season with salt and pepper.
Heat broiler. Spread bread evenly on a rimmed baking sheet. Place under broiler and toast, tossing once, until golden, 1 to 2 minutes. Divide soup, croutons, and Asiago among 4 ovenproof bowls; drizzle each with oil. Broil until melted, about 1 minute; serve.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/12/2015 Really good with substantial tweaks - subbed in chicken stock for water + added 3 cloves minced garlic towards end of cooking time for onion/carrot/celery. Salt/pepper generously & add hot pepper flakes at end. Substituted fontina/mozzerella for young asiago as I couldn't find it. Both melted great - I tried an Italian Fontina D'aosta - it was like gruyere (nutty) and a Swedish fontina - it was milder. Drizzle EVOO on top and sprinkle more red pepper. Cook kale no more than 5 min. or so.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/12/2015 Really good with substantial tweaks - subbed in chicken stock for water + added 3 cloves minced garlic towards end of cooking time for onion/carrot/celery. Salt/pepper generously & add hot pepper flakes at end. Substituted fontina/mozzerella for young asiago as I couldn't find it. Both melted great - I tried an Italian Fontina D'aosta - it was like gruyere (nutty) and a Swedish fontina - it was milder. Drizzle EVOO on top and sprinkle more red pepper. Cook kale no more than 5 min. or so.Martha Stewart Member
Rating: 5 stars 02/12/2015
Really good with substantial tweaks - subbed in chicken stock for water + added 3 cloves minced garlic towards end of cooking time for onion/carrot/celery. Salt/pepper generously & add hot pepper flakes at end. Substituted fontina/mozzerella for young asiago as I couldn’t find it. Both melted great - I tried an Italian Fontina D’aosta - it was like gruyere (nutty) and a Swedish fontina - it was milder. Drizzle EVOO on top and sprinkle more red pepper. Cook kale no more than 5 min. or so.
Rating: 5 stars
All Reviews for Bruleed Winter-Bean Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bruleed Winter-Bean Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
