I made this using the standard soup architecture.
In several tablespoons of bacon fat, I sauteed:
1 chopped onion
a few minced cloves of garlic
several finely chopped stalks of celery and two big carrots
When that was soft, I added:
the equivalent of two cans of white beans
a 28-oz can of whole tomatoes
two peeled and chopped turnips
3/4 cup Israeli couscous
enough chicken broth to float the whole thing
the rind from a hunk of parmesan cheese
Italian seasoning
salt and pepper
a bay leaf
After 15 minutes or so on medium heat, then:
1 chopped head of kale
1 chopped head of Napa cabbage
Cook until just wilted, and serve.
So, why do you put the cheese rind in? Do you take it out before serving?
ReplyDelete@ a rowley: The cheese rind gives it a really nice depth of flavor. And it will either disintegrate entirely, or soften so much that you can eat it like a big piece of melted parmesan. Either way, you don't need to remove it.
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