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Greens and Anchovy Soup - The Healthy Kitchen

grazia posting in The Healthy Kitchen
User: healthy_kitchen (posted by grazia)
Date: 2008-02-23 14:27
Subject: Greens and Anchovy Soup
Security: Public
Tags:beans, e, fish, garlic, greens, peppers, soups and stews, tomatoes
I made this for lunch today, based off a recipe from Mark Bittman's blog in the NYT. My boyfriend was hesitant about the anchovies, but the soup turned out great -- they just sort of melt into the mix and give the broth a deliciously rich flavor.

I might make it with two tablespoons of oil next time, instead of four -- I think that would work just as well.


Greens and Anchovy Soup

1 red jalapeno pepper
1 serrano pepper
1 small onion
A few garlic cloves
½ can (about five or six fillets) anchovies
¼ cup olive oil
1 lb. chopped cooking greens
1 14-oz. can fire-roasted tomatoes
1 15-oz. can white beans, rinsed
4 cups (32 fl. oz.) chicken or vegetable broth
Parmesan cheese

Chop the peppers, onion, garlic, and anchovies. Heat oil in a large pot, being careful not to let it smoke. Add the first five ingredients and cook until onion is translucent, about five minutes. Add the greens and stir to mix. Add the tomatoes, beans, and broth. Stir and bring to a boil. Lower heat, cover, and cook for fifteen minutes. (Don't overcook, or the greens will become tough.) Serve with fresh-grated Parmesan on top.

Makes about five 2-cup servings: 238 calories, 13 g. fat, 1 g. sat. fat, 1 g. poly. fat, 8 g. mono. fat, 24 g. carbs, 9 g. fiber, 9 g. protein, 2 mg. chol., 1082 mg. sodium, 244 mg. potassium per serving.

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