Wednesday, November 2, 2011

GREENS AND BEANS: GLUTEN FREE VEGAN SOUP

I grew up hating escarole. Perhaps the only green I hated more was chicory. Mom never served them cooked, always in salads, probably to liven up the ubiquitous midcentury staple: tasteless iceberg lettuce. Still, the bitterness was too much for a grade schooler's palate and I stubbornly refused to touch the stuff. Then, I spent the last year of art school in Italy. And discovered "greens and beans" or 'scarole e fagiol'. The escarole was not just bearable, but delicious. Thank you, Italy! This soup is a tribute to that taste turnaround, and to a more recent one. (I've always said I hated kale, but with recent juicing of it and the making of this soup, I guess I have to call a truce with that green as well.)

Greens and Beans

3 T olive oil
3 large garlic cloves, minced
1 cup roughly chopped fresh Italian (flat) parsley
2T dried oregano
2T dried basil
1 large onion, diced
1 medium green pepper, diced
1/2 tsp salt
1/2 tsp pepper

Saute green pepper and onion in oil with spices and herbs until soft.

12 cups coarsely shredded mixed greens (I used one head of escarole, some fresh spinach and some kale, but you could use chicory, swiss chard or any other greens you have around.) Note: if using spinach, add it at the end with the tomatoes and broth.

Add greens to pot and stir to coat with oil and herbs.

1 cup steamed edamame
1 cup cooked navy beans or other white bean
1 cup cooked chickpeas

Add beans to greens and mix well.

2 cups vegan gluten free chikn broth (I used Edward & Sons brand)
1 28 oz can crushed tomatoes

Add boiling broth, crushed tomatoes and extra water (if needed) to just cover all.

Cook until greens are tender. Sprinkle with soy bacon bits if desired.

Approximately 8 generous servings, depending on appetite.

1 comment:

Anonymous said...

I found this recipe through edwardandsonsrecipes.org -- thank you all -- and, craving something spicy in multiple ways, I added 2 finely minced habaneros and 2 serranos, 1.5 tbsp curry paste, 1.5 tbsp white miso paste. I mashed the chickpeas a little to help thicken it. How'd it work? Well, consider me a subscriber!