Katey’s Korner
ARPinterest compiled by Catherine Tanner Seasonal Foods
Its getting cooler and time for warm food! We forget that the season change effects our bodies, skin, hair, sleep, metabolism, etc.
Therefore, eating seasonal food is good for us. This winter sea- son calls for lots of hearty root veggies like sweet potatoes, but- ternut squash, beans, leafy greens like Swiss chard, spinach, kale, soups, nuts, and seeds.
Here is a great bean soup with pasta and pesto that will surely warm you up!
Ingredients
• WHITE BEANS: 1 cup dry Great Northern, navy or cannellini beans (soaked overnight in 3 cups of water to cover and 1/2 tea- spoon baking soda) OR you can use canned beans but make sure you rinse well and drain before adding stock
• 1 bay leaf • 3 cups vegetable stock (you can use chicken stock here as well)
• PESTO – 1/3 cup • PASTA - 1-pound fusilli or pasta shells
• 1/2 teaspoon salt • 1 small onion, chopped (about 1/2 cup)
• 2 cloves garlic, chopped • 1 bunch escarole, chopped (kale or spinach will also do!)
• 1/3 teaspoon dried rosemary • 1 tablespoon olive oil • Salt to taste
Instructions Dry beans: Drop the bay leaf into the pot of water that the beans have been soaking in overnight. Bring the water to a boil, pour in the vegetable stock, and cook for 45 minutes or longer. The beans should be able to be easily pierced with a fork. Canned beans: bring beans and 1.5 cups stock to a low simmer. Bring a large pot of water with the salt to a boil. Add the pasta and cook until it is al dente.
Meanwhile, sauté the onions, garlic, escarole, and rosemary in 1 tablespoon of olive oil until limp. Add salt to taste and mix in with the beans.
Drain the pasta in a colander and pour it into a large bowl. Add about 1/3 cup of the pesto or more to taste and toss well until it is distributed evenly and the strands of pasta are coated. Serve the pasta in 6 individual pasta bowls and ladle white beans
on top.
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