August 30, 2009

Beans & Greens Soup

2-tbsp olive oil
1/2-head of kale or collard greens, stems removed & leaves shredded
1-medium onion, diced, about 1-cup
3-garlic cloves, minced
1-tbsp flour
1-tsp dried rosemary
1/2-tsp dried sage
1/2-tsp dried thyme
2-tbsp tomato paste
1/2-cup barley
1-potato, peeled and diced
2-19oz cans white beans, drained and rinsed
Salt & pepper to taste
8 1/2-cups chicken stock (or vegetable stock)
1-smoked sausage, diced

Sauté onion and garlic in oil until translucent
Sprinkle with flour, rosemary, sage and thyme
Cook for 1-2 minutes
Add tomato paste; stir and add sausage
Add stock, barley and potato; bring to a boil
Reduce heat and simmer for 20 minutes
Add beans and kale; simmer until kale is wilted and barley is tender about 20 minutes

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