yield: Makes 6 servingsactive time: 20 minutes total time: 1?1/2 hours How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound? 1 In a large pot over medium heat, saute the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour. 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese. add your own note
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