Cooking
I’ve been eating a lot of leftovers of late. Most recipes aren’t made for single people, so leftovers are plentiful at my house. When I cook something new, I try to put at least one portion in the freezer (unless freezing is obviously out of the question). If it’s something I’m likely to make again, it’s helpful to know how it will hold up in the freezer.
Usually I prepare my leftovers as expeditiously as possible by simply reheating them in the microwave. But sometimes “same old same old” just doesn’t cut it and some sort of transformation is in order. I recently turned some of my Tuscan-Inspired Baked Beans into soup – it was easy and really tasty.
Beans and Greens Soup
2 cups chicken stock
1 ½ cups Tuscan-Inspired Baked Beans *
3 leaves of Dinosaur Kale, cut into ¼-inch slices
salt and pepper to taste
Combine the chicken stock with 1 cup of the beans in a medium saucepan and puree with a stick blender until smooth. Stir in remaining beans and bring to a simmer. Add the kale, cover and simmer 10 minutes. Season to taste and serve. Serves 2.
* You could substitute canned beans, but if you do you might want to add a little tomato, garlic, olive oil, and/or meat (bacon, ham, or pancetta) to the mix.
Dinosaur Kale
Beans and Greens Soup
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Cooking
Leftovers
I’ve been eating a lot of leftovers of late. Most recipes aren’t made for single people, so leftovers are plentiful at my house. When I cook something new, I try to put at least one portion in the freezer (unless freezing is obviously out of the question). If it’s something I’m likely to make again, it’s helpful to know how it will hold up in the freezer.
Usually I prepare my leftovers as expeditiously as possible by simply reheating them in the microwave. But sometimes “same old same old” just doesn’t cut it and some sort of transformation is in order. I recently turned some of my Tuscan-Inspired Baked Beans into soup – it was easy and really tasty.
Beans and Greens Soup
2 cups chicken stock
1 ½ cups Tuscan-Inspired Baked Beans *
3 leaves of Dinosaur Kale, cut into ¼-inch slices
salt and pepper to taste
Combine the chicken stock with 1 cup of the beans in a medium saucepan and puree with a stick blender until smooth. Stir in remaining beans and bring to a simmer. Add the kale, cover and simmer 10 minutes. Season to taste and serve. Serves 2.
* You could substitute canned beans, but if you do you might want to add a little tomato, garlic, olive oil, and/or meat (bacon, ham, or pancetta) to the mix.
Dinosaur Kale
Beans and Greens Soup
- Pasta Fagioli: Hunger Challenge Recipe
No question, I learned what frugal cooking was all about in Italy the land of "la cucina povera." Soups and salads made from stale bread, beans, pasta with nothing but olive oil, garlic and parmesan cheese and the most microscopic portions of meat were...
- Syrian Lentil Chard Soup Recipe
When I was growing up, "leafy green vegetable" meant spinach. At some point swiss chard was added to the repertoire and then bok choy. But that was really it. Oh sure, we had salad every night, but no other cooked leafy greens. Later on I discovered...
- Summer’s Bounty Pot Pie
When I read Clotilde’s post about her birthday dinner the other day, I was reminded of her Broccoli and Cornmeal Upside Down Cake which had sounded so good to me when she first wrote about it Originally, I was thinking that I would create some...
- The Italian Experiment – Part I: Boston Meets Florence
Saturday, 12:30 pm: Tonight I’m cooking Italian. I’m having soup and baked beans for dinner, which isn’t very adventurous in terms of what I’m eating (no fish here), but I promise there will be adventure… I normally cook from a recipe. I...
- Potluck Recipes: The Bean Dish
In my mental recipe file, I have a section labeled "potluck recipes." The imaginary index cards hold dishes that don't cost much to make, come together easily, and scale well. Usually they can be served at room temperature, so that I don't have...