Bean and Kale Minstra

Bean and Kale Minstra
This yummy soup brings back fond memories of spending Christmas with my sister, Tomi and her family in Washington DC.  We had an unseasonably warm Christmas one year.  All the kids and parents went to the park and played flag football and then came home to a warm bowl of Tomi’s minstra.  Recently, my daughter, Dani texted me while studying abroad in New Zealand, to request “Auntie Tomi’s delicious bean soup”.  This recipe is a favorite that’s easy enough for a college student to prepare and nutritious too.

Bean and Kale Minestra

Serves 6 to 8

½ pound kale (about 4 cups, chopped—we used lacinato)
4 large garlic cloves, minced
olive oil to coat the bottom of your soup pot
6 cups cooked (2 cups dry) cannellini (white kidney beans—we used navy beans)
4 to 5 cups bean water, vegetable or chicken stock or water
2 heaping tablespoons tomato paste
6 fresh sage leaves (½ tsp if dry)
1 tsp salt (or to taste)
freshly ground pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese

Directions

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Zov’s Golden Lentil Soup

Zov's Golden Lentil Soup

Our family loves this yummy and delicious soup on a cold rainy Sunday afternoon and often during the holidays with family and friends.  We first enjoyed it at Zov’s Bistro in Tustin, CA, a lovely Mediteranean restaurant in our area.  Zov, the chef and owner was gracious to share her delicious recipe with all of us.  It’s a family favorite!

 

Golden Lentil Soup

Yield: 12 servings

Ingredients

3 tablespoons olive oil
6 celery stalks, cut into 1/2-inch pieces
3 carrots, peeled, cut into 1/2-inch pieces
2 onions, chopped
1 pound dried red lentils, see cook’s notes
1/4 cup raw long-grain rice
12 cups water ( I use 1/2 water and 1/2 vegetable stock)
1 tablespoon lemon pepper
1 tablespoon seasoned salt
2 teaspoons salt, plus more to taste
1 1/2 teaspoons ground black pepper, plus more to taste
1/2 teaspoon ground cumin
1/4 cup fresh lemon juice
Garnish: fresh Italian parsley
Cook’s notes: Dried red lentils are sold at natural food stores, Middle Eastern markets and some supermarkets. When they cook, they turn yellow.

Procedure:

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