Bean and Braising Greens Soup

From Soup: A Way of Life by Barbara Kafka

Ingredients

1/2 pound braising greens, trimmed
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves
1/3 cup olive oil
2 medium garlic cloves, smashed and peeled
1 cup drained and rinsed canned white beans
4 cups chicken or vegetable stock
freshly ground black pepper, to taste
1/2 cup small shell macaroni
freshly grated Parmesan cheese, for serving

Directions

1. In a medium saucepan, cook the greens with 1/2 cup water and the salt over medium heat until tender. Drain, reserving any liquid that remains, and coarsely chop.
   
2. Very finely chop anchovies together with the rosemary.
   
3. In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the greens and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
   
4. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary. Pass Parmesan cheese at table when serving.

Back to Beans - - - Back to Recipes