麻豆视频

A classic, hearty soup, which also is very versatile. You can different vegetables, such as green beans, squash or potatoes. Try with cannellini beans and whole grains including orzo or couscous.

Yields:

• 8 cups

Ingredients:

• 1 陆 Tbsp olive oil
• 1 cup yellow onion, finely diced
• 1 cup peeled and diced carrots
• 1 cup celery, finely diced
• 1 cup zucchini, diced
• 1/2 tsp garlic, chopped
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp fennel seeds, crushed
• Pinch red pepper flakes
• 录 tsp salt
• 录 tsp ground black pepper
• 4 cups vegetable broth (preferably low sodium)
• 1-14 oz. can diced tomatoes
• 2 cups cooked kidney beans (if canned, preferably low sodium and rinsed)
• 2 cups chopped escarole
• 1 cup farro, cooked (can substitute cooked orzo)
• 1/4 cup chopped parsley

Instructions:

1. Heat olive oil in a soup pot over medium heat. Add onion and a pinch of salt and saut茅 until golden brown, about 2 minutes.
2. Add the carrots, celery, zucchini, garlic, oregano, thyme, fennel, red pepper flakes, salt and black pepper. Saut茅 about 4 minutes over medium high heat.
3. Pour half a cup of broth to deglaze the pot and let cook until broth reduces by half.
4. Add remaining broth, diced tomatoes and kidney beans. Cover and bring to a boil. Lower the heat and simmer for 10 minutes.
5. Stir in the escarole and farro. Cook for another 3 minutes. Stir in parsley. Cover and remove from heat.
6. Serve with basil lemon drizzle (see next recipe) or a sprinkle of parmesan cheese, if desired.

Source:

The Cancer Fighting Kitchen by Rebecca Katz