Tuesday, December 30, 2014

New Year's Soup! Allergy- Free of course

Happy New Year all. 
I trust the holiday season is going well for all-- aside from the usual impromptu parties with no safe food choices and the hostess gifts that are nuts rolled in other nuts topped with almonds. 
  All that aside-- there's lots of eating going on. 
  So, to combat that "I'm so stuffed I'm going to pop" feeling-- how about a nice  Italian soup for the New Year?
  I make a light version of " ribollita"-- which means " reboiled" and, traditionally, Parmesean cheese and day old bread round out the serving of this soup. 
 But my version is top 8 allergen- free; it does contain tomatoes and garlic which can be allergens. One can easily eliminate these ingredients; I'll note how. 

So you'll need:
(Serves 3-4)
3 tablespoons olive oil-- to lightly cover bottom of pot. 
1 small onion, chopped small
2 cloves garlic minced ( eliminate if wish)
2-3 carrots, halved or in thirds 
2 ribs  of celery, chopped

2 cups canned cannellini beans
1 15 oz can of whole peeled tomatoes (eliminate if need to)

1 bunch kale, washed thoroughly, leaves stopped off. 
4 cups vegetable broth or water ( or chicken broth-- it all works)
Rosemary sprig

Coat bottom of pot with oil and heat briefly on medium. 
Put in carrots, onion, garlic, celery and cook on low for 5-10 minutes until those vegetables are soft. Stir so nothing burns. 

Add tomatoes--cutting them in half and adding some of the liquid. Bring to a simmer-- you want to reduce the tomatoes slightly--for 10 minutes . Add rosemary (a stick or two), pepper to taste. 
 Add stock/ liquid and  cannellini beans and bring to boil. 
Reduce heat to simmer for 15-20 minutes. 

Add kale leaves and stir. Cook another 7-10 minutes.

Serve with bread or cornbread.****
This soup can be made in advance and reheated ( on low) to serve. 

***If your family eats dairy-- melt Parmesean or peccorino on top. 

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