Martha Stewart’s new cookbook, Meatless, features 200 of the very best vegetarian recipes. Want proof? It’s currently Amazon’s best-selling vegetarian cookbook! What’s more, any recipes that aren’t already vegan can be veganized with a few small changes.
Last week, we featured Martha’s delicious, summery Avocado Salad With Bell Pepper and Tomato. This week, we’re turning the tables and showcasing her warming Cavolo Nero and Cannellini Bean Soup!
Cavolo Nero and Cannellini Bean Soup
Adapted from Martha Stewart’s cookbook Meatless
1 1/2 lbs. Lacinato (Tuscan) kale, tough stems removed and coarsely chopped
2 Tbsp. olive oil
1/3 cup finely chopped red onion
3 cloves garlic, thinly sliced
1 dried red chile, such as chile de árbol, crumbled
1/2 tsp. fennel seeds
5 cups vegetable stock, preferably homemade (Martha shows you how in her cookbook.)
8 oz. dried cannellini beans, soaked
1 tomato, seeded and finely chopped
Coarse salt and freshly ground pepper, to taste
1/4 loaf (about 6 oz.) Tuscan bread, cut into 1/2-inch-thick slices and toasted
- Prepare an ice-water bath. Blanch the kale in a large saucepan of boiling salted water until just tender, about 3 to 5 minutes. Drain, reserving 1/4 cupful of the cooking liquid. Transfer the kale to the ice bath to stop the cooking, then drain.
- Heat the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chile, and fennel seeds and cook, stirring occasionally, for 2 minutes.
- Stir in the stock, beans, and tomatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the beans are tender, about 45 minutes.
- Add the kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until the kale is warmed through and very tender, about 5 minutes. To serve, divide the bread and soup among 4 bowls.
Makes 4 servings