Wednesday, December 8, 2010

Hearty Grain Soup with Beans & Greens

2 Tbs. olive oil, divided
1 large onion, coarsely chopped (about 1 1/2 cups)
1 large clove garlic, minced (about 2 tsp.)
4 cups low-sodium vegetable broth
1 1/2 cups cooked kasha (buckwheat) *see note at bottom
1 15-oz. can crushed tomatoes
1 15-oz. can kidney beans, drained and rinsed, divided
1/4 tsp. dried oregano
1/4 tsp. dried rosemary
1/2 lb. kale, trimmed and chopped
3 Tbs. chopped fresh parsley
2 to 3 tsp. balsamic vinegar
salt & pepper

Heat 1 Tbs. oil in large pot over medium-high heat. Add onion, and cook 3 minutes, or until softened, stirring occasionally. Add garlic, and cook 5 minutes more, or until onion is lightly browned.

Stir in broth, kasha, tomatoes, 1 cup beans, oregano and rosemary. Bring to a boil. Press half of kale into liquid with wooden spoon until it wilts. Press remaining kale into liquid. Reduce heat to medium, and simmer 15 to 20 minutes, or until kale is tender.
Purée remaining beans in food processor. Add puréed beans, parsley and remaining 1 Tbs. oil to soup. Stir in vinegar, and season with salt and pepper. Ladle into bowls, and serve.

I added lots of salt and pepper and still think it needs more. It makes quite a lot of soup, so maybe my "lots" wasn't really lots for the amount of soup! I also should note that I used an Italian seasoning mix instead of the oregano and rosemary because that was what I had on hand and I accidentally used 1 Tbsp of balsamic vinegar instead of tsp.

ENJOY!!! : )

To cook place 2 cups water and 1/4 tsp salt in pot and boil. Add 1 cup kasha and stir well. Turn heat to low and simmer 10-15 minutes or until water is absorbed and kasha is softened, but not mushy.

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