Looking for Rachael Ray recipe?!
I'm looking for a recipe from Rachael's cookbook "Cooking around the clock"!. (I think)!. It's a "stoup" recipe with beans, penne pasta and greens in it!. I think she calls it "beans-n-greens" stoup, but don't remember!. I want to get the ingredients so I can go to the grocery store after work!. I have the recipe at home, but I don't have time to go home, look up the recipe, then run back to the store!.Www@FoodAQ@Com
Answers:
Here ya go:
Beans and Greens Soup
Ingredients
3 tablespoons olive oil
1/4 lb pancetta or bacon, chopped
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1/2 onion, diced
1 head escarole, chopped
1/2 teaspoon nutmeg
salt and pepper
1 (16 ounce) can chicken broth
16 ounces water
1 (16 ounce) can white beans, drained and rinsed
Directions
1Over med-high heat, sauté the pancetta in the oil!. Add the onions, garlic and red pepper flakes!. Cook 3-4 minutes!.
2Start wilting the greens into the pan; adding a little at a time!. Once all of the greens are in the pan, add the nutmeg and salt and pepper!.
3Add the chicken stock, water and beans and bring the soup to a boil!. Bring back down to a simmer and cook for 10 minutes!. Adjust seasonings and serve!.Www@FoodAQ@Com
Beans and Greens Soup
Ingredients
3 tablespoons olive oil
1/4 lb pancetta or bacon, chopped
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1/2 onion, diced
1 head escarole, chopped
1/2 teaspoon nutmeg
salt and pepper
1 (16 ounce) can chicken broth
16 ounces water
1 (16 ounce) can white beans, drained and rinsed
Directions
1Over med-high heat, sauté the pancetta in the oil!. Add the onions, garlic and red pepper flakes!. Cook 3-4 minutes!.
2Start wilting the greens into the pan; adding a little at a time!. Once all of the greens are in the pan, add the nutmeg and salt and pepper!.
3Add the chicken stock, water and beans and bring the soup to a boil!. Bring back down to a simmer and cook for 10 minutes!. Adjust seasonings and serve!.Www@FoodAQ@Com
are you sure it's cooking around the clock!?i have every one of her cookbooks and in that one there are only 5 stoup recipes and only one of them has pasta and white beans,"zuppa osso buco"it also has veal dumplings in it,let me know and i'll be happy to email it to you if it's the right one!.Www@FoodAQ@Com
foodnetwork!.com
A "stoup" is what I call a soup that is almost as thick as a stew!. This one can be prepared as a vegetarian entree as well!.
2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
3 ribs celery with greens, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin, a couple of palm fulls
1 1/2 teaspoons ground coriander, 1/3 palm full
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
1 quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
8 slices white sandwich bread
1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whichever you have on hand
1/2 lime, juiced
8 slices honey baked ham, from the deli counter
8 slices pepper jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
Splash of milk
1 tablespoon butter
1/2 cup sour cream
2 to 3 scallions, chopped
Heat a medium soup pot over medium high heat!. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf!. Cook 3 to 4 minutes, then add red peppers and continue to cook!. Drain 2 cans of beans and add them!. Use a fork to mash up the beans in the remaining can!. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce!. Add stock and tomatoes to the stoup and bring to a bubble!. Reduce heat and simmer 15 minutes over low heat!. Add the lime juice!. Remove and discard the bay leaf
While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce!. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich!. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt!. Heat a griddle pan or nonstick skillet over medium heat!. Melt butter in skillet!. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through!.
Ladle up black bean soup and top with sour cream and scallions!. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munchingWww@FoodAQ@Com
A "stoup" is what I call a soup that is almost as thick as a stew!. This one can be prepared as a vegetarian entree as well!.
2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 large onion, chopped
3 ribs celery with greens, chopped
4 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin, a couple of palm fulls
1 1/2 teaspoons ground coriander, 1/3 palm full
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
1 quart chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
8 slices white sandwich bread
1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whichever you have on hand
1/2 lime, juiced
8 slices honey baked ham, from the deli counter
8 slices pepper jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
Splash of milk
1 tablespoon butter
1/2 cup sour cream
2 to 3 scallions, chopped
Heat a medium soup pot over medium high heat!. Add 2 tablespoons extra-virgin olive oil to the hot pot, then onion, celery, garlic, jalapeno, and bay leaf!. Cook 3 to 4 minutes, then add red peppers and continue to cook!. Drain 2 cans of beans and add them!. Use a fork to mash up the beans in the remaining can!. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce!. Add stock and tomatoes to the stoup and bring to a bubble!. Reduce heat and simmer 15 minutes over low heat!. Add the lime juice!. Remove and discard the bay leaf
While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly, chili sauce, salsa, or taco sauce!. Build sandwiches using 2 slices each of ham, cheese and turkey per sandwich!. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt!. Heat a griddle pan or nonstick skillet over medium heat!. Melt butter in skillet!. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through!.
Ladle up black bean soup and top with sour cream and scallions!. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munchingWww@FoodAQ@Com