Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (
in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divin
in cheesecloth if you wish), cranberry beans and water to the
pot / Cook until beans are about halfway cooked, about 20 minutes / Add
potatoes and cook until beans and
potatoes are tender /
In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divin
In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a
big piece of burrata is absolutely divine.
Since my main meals are usually eaten away from home (I work
in an ER), I like making
big pots of things that last several days, and lately that's been sweet
potato chipotle chili (with black and kidney beans and tons of veggies).
A
big seafood steam
pot is also fun — just throw
in a bunch of shrimp, clams, mussels, corn on the cob, sausage and
potatoes and steam it with some spices until done; bring some drawn butter and cocktail sauce for dipping (with lots of napkins of course!)
In the fall a big soup pot filled with kale at the bottom some baby new potatoes cut in half and some sausage (I like mine spicy)-- I add a little celery seed and pepper for seasonin
In the fall a
big soup
pot filled with kale at the bottom some baby new
potatoes cut
in half and some sausage (I like mine spicy)-- I add a little celery seed and pepper for seasonin
in half and some sausage (I like mine spicy)-- I add a little celery seed and pepper for seasoning.
You want to maintain a consistent boil, but not a rampant boil because the
pot will over boil and make a
big mess, and often the
potatoes will get mushy but not cooked
in the centre.