|Jodies Kitchen Spicy Beans And Greens|
Spicy,Delicious and Healthy!
That pretty much sums it up for this delicious soup that I give all the credit to my Aunt Janice for.
She is a New Yorker who was visiting down here in the south for a bit.I went over to my Moms one day for a visit with her and they were bragging on this soup that aunt Janice had made.I will be honest,It didn't sound like something that I would care for.
Being southern I pretty much eat my white beans with a big ole ham bone or fat back cooked right in them.When I heard about all this green stuff going into the soup I thought well I would never ruin my beans with that.I hadn't even seen what the soup looked like at that point in the conversation.
I had been very sick for about 3 weeks and they kept saying that all the ingredients in it would help to bost my immune system and make me feel better...Come on they said, it's delicious and good for you..you must try it!
I normally try anything once without hesitation but honestly I had just really goten my taste buds back and thought well,now that I can taste I really want a cheeseburger instead.. I am lol but it's true.After a few minutes I gave in.
They presented me with the bowl of soup and I thought hum this looks kinda fancy from the normal beans I normally eat.
First taste from the spoon and I was pleasantly surprised.I am not a huge fan of arugula and not really raw kale either,they just seem to be too bitter.This however was not bitter to me but perfectly balanced.
In this post I did alter it a bit and added some red cabbage because I had some on hand and thought it would make a nice addition.The version they made me at Moms that day also did not have the Parmesan rind cooked in it,but the original recipe aunt Jan made did. I was lucky enough that Mom had saved me one to make my soup today with.Moms are great :) Well mine is♥ The rind will be optional and I have had it both ways and both are delicious.The rind does add a little something,you know that little hint of there is something really good in here but I just cant put my finger on what it is.The heat level is also optional and if you want it more spicy add more chilli flakes less for less heat of course.I also used my Rosemary Infused Olive Oil since the recipe called for rosemary anyway.
Good luck with the recipe,you can double this easily if you wish it holds well for several days she said.In this recipe posted I did for my family of 3 and there is plenty to eat with left overs.
Olive oil enough to saute and for garnishing
1/2 tsp. red pepper flake
2 garlic cloves sliced
1/2 large onion thinly sliced
2 stalks celery sliced
1 sprig rosemary stripped from stem and chopped
Salt & pepper to taste
1/2 pound dried white beans soaked over night & drained
1 Parmesan rind plus grated parm for garnish
1/2 head of red cabbage sliced (optional)
Kale removed from stems and ribs torn or chopped,amount as you like
Baby spinach amount as you like
2 cups arugula trimmed and divided
1 tsp.fresh lemon juice
Heat oil in a large pot or dutch oven and cook pepper flakes and garlic until garlic is tender being careful not to burn.Add onion,celery and rosemary,salt and pepper.Cook until onion is soft.Add the Parmesan rind,beans and about 8 cups of hot water.Bring to a boil and let simmer,stirring occasionally and adding more water as needed.Add cabbage and kale just before beans have softened.Continue cooking all together until beans are cooked good and tender.Add spinach and half of arugula,cook until greens are wilted or cooked to your liking.Toss remaining arugula with 1/2 tsp olive oil,lemon juice and salt. Serve soup and top with arugula salad and grated Parmesan cheese.Drizzle of olive oil for garnish.