The food lab better home cooking through science ( PDFDrive ) 227
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2bayleaves
3to4cupsroughlychoppedkaleorSwisschardleaves
Koshersaltandfreshlygroundblackpepper
1.Heattheoliveoilinalargesaucepanovermedium-high
heat until shimmering. Add the onions, carrots, and
celeryandcook,stirring,untilsoftenedbutnotbrowned,
about 3 minutes. Add the garlic and red pepper flakes
andcook,stirring,untilfragrant,about1minute.Addthe
chicken stock, beans, with their liquid, the rosemary
stems,Parmesanrind,andbayleaves,increasetheheatto
high, and bring to a boil. Reduce to a bare simmer, add
thekale,cover,andcookfor15minutes.
2. Discard the bay leaves and rosemary stems. Use an
immersion blender to roughly puree some of the beans
until the desired consistency is reached. Alternatively,
transfer 2 cups of the soup to a regular blender or food
processorandprocessuntilsmooth,startingonlowspeed
andgraduallyincreasingtohigh,thenreturntothesoup
andstirtocombine.Seasontotastewithsaltandpepper.
3. Ladle into bowls, sprinkle with the chopped rosemary,
drizzle with olive oil, and sprinkle with a grating of
Parmigiano-Reggiano.Servewithtoastedcrustybread.
30-MINUTEBLACK
BEANSOUP
BlackbeansoupwasafavoriteofminewhenIwasakid,
anditstillis.Cumin,garlic,andhotpepperflakes,along
withonionsandpeppers,formtheflavorbase.Thekicker
is the canned chipotle pepper, which is everywhere these
days,butnolessdeliciousforit.
