There is a traditional Italian soup made with escarole and Cannellini Beans. Check out Giada's version here.
However, this Lenten season, I am trying to plan meals around the ingredients already in the freezer, refrigerator or pantry. I had frozen kale in the freezer, cooked garbanzo beans in the refrigerator and orzo in the cupboard. Well, those ingredients reminded me of the aforementioned Italian soup.
My dear mother was given the task of making the soup with these ingredients and she came up with a wonderfully satisfying soup.
This recipe is enough for 4 servings but you can duplicate it.
1 cup chopped Kale or collard greens
3 garlic cloves, minced
6 cups water or vegetable stock
1/2 cup Orzo or less if you prefer thinner soup
1 cup cooked garbanzo beans
Salt and Pepper to taste.
1 Tablespoon Olive Oil
Heat a saucepan, add olive oil and garlic. Brown garlic but be careful not to burn the garlic. Add the water or vegetable stock and greens. Bring to a boil and reduce heat to medium low. Cook until desired tenderness is acquired. Add the garbanzo beans and orzo. Cook until orzo is cooked. Salt and pepper to taste.
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