RECIPE: Potato, Kale & White Bean Soup with Crostini

Do Ngân hàng Thực phẩm Houston

Potato, Kale, & White Bean Soup
Potato, Kale, & White Bean Soup

Potato, Kale, & White Bean Soup W/ Whole Grain Rosemary Crostini

Chưa có đánh giá nào
In công thức
Total Time 20 minutes
Course Soup

Thành phần
  

  • 1 yellow onion large , chopped
  • 3 cloves garlic minced
  • 8 cups chicken stock (or vegetable stock) low sodium
  • 2 lbs. potato rinsed and medium diced
  • 2 white beans 15 oz. cans, no salt added, rinsed and drained
  • 1 cup canned spinach drained
  • 2 tbsp fresh basil/parsley finely chopped
  • 1 baguette whole-grain hearty bread sliced
  • 4 tbsp olive oil
  • 1 tbsp rosemary finely chopped
  • 4 cloves garlic minced

Hướng dẫn
 

  • Preheat oven to 350F.
  • Heat large pot over medium heat. Add olive oil and sauté onions until translucent, 5-7 minutes. Add garlic and sauté until fragrant.
  • Pour stock, potatoes, beans, and spinach. Bring to boil and simmer, uncovered, for 20 minutes.
  • Remove from heat and add basil/parlsey.
  • To make crostini, combine olive oil, rosemary, and garlic. Smash garlic and rosemary into olive oil to create paste.
  • Divide mixture on top of bread slices.
  • Bake until crispy, 20-25 minutes. Will keep in refrigerator for 7 days.
  • Serve and enjoy!

Ghi chú

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https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Vietnamese.pdf
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Keyword vegetable
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