Sunday, October 16, 2011

Cannellini Bean Soup

Not too long ago I introduced you to my bearded dragon, Daxos. Well, as you may have guessed, I won't let him settle for the same greens day after day, so I always try to have two or three different types of leafy greens on hand for him. Last week I bought turnip greens and collard greens. Not knowing what to do with them since Daxos is a pretty small dude and can't eat more than a couple leaves I turned to the internet and found the following recipe which I only slightly adjusted:

http://melissaraydavis.hubpages.com/hub/Cannellini-Bean-Soup-Recipe-Collard-Greens

When I showed up to school the next day (yes, I had a busy week and cooked this up five days ago) one of the teachers I eat with said "what've you got today?"

"Cannellini bean soup," I replied.

"Can I try it," she said scooping a small amount onto her fork. "Mmm, that's pretty good."

"You're damn right it's good. Who do you think I am? I'm Tommy K."

"Psh, don't get all big headed and cocky."

"I'm sorry, that's the way your mom likes it."

Cannellini Bean Soup



Olive Oil
1 Onion Diced
6 Cloves Garlic
3 Stalks Celery Diced
1 lb Dried Cannellini Beans
1 c. White Wine (I tossed the bottle or I'd be more specific... uh, sorry?)
~8 c. Water
Salt to Taste (this may require a fair amount; it always does with dried beans.)
2 Bay Leaves
5 Sprigs Freshly Cut Rosemary
0.5 tsp Thyme
Dash Oregano
Moderate Dash Cayenne
Heapin' Helpin's Chopped Collard Greens and Turnip Greens
Pepper to Taste

Saute about 4/5 of the Onion, all of the Celery and all of the Garlic in a little bit of Olive Oil. Add them to the rinsed Beans in a Crock Pot. Pour in the Wine, Water, Salt, and Herbs and Spices. Let cook on low for many hours. Add more Water if necessary. About 30 minutes before serving add the remaining Onion and Greens. Let cook for 30 minutes and serve in a bowl, Bread bowl, or Superbowl.

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