Monday, October 27, 2008

Kielbasa and Collard Soup

This was adapted from a recipe I found off of Epicurious. It is a recipe from “Gourmet.” The original calls for pancetta and for swiss chard. I wanted a heartier soup so I substituted the pancetta for kielbasa and the swiss chard for collards.

1 lb great northern beans (or 4 cans) soaked over night
1 lb package Kielbasa (I use turkey, but use whatever you want)
1 large onion chopped
1 fennel bulb chopped (just use bulb not stalks or top, however you can set them aside for other use)
1 tbs olive oil
1 tbs minced garlic
5 c. chicken broth (or 5 chicken bullion cubes and 5 cups water)
3 c. water
1 (3x2 inch) piece of parm rind (many stores sell just the rind, if you can’t find try 1/2c. of a good grated parm)
3 Turkish bay leaves
6 large collard leaves, cleaned, and chopped thick part of steams removed.

Soak beans overnight (or at least 8 hours), and drain.

Heat olive oil. Add chopped fennel, garlic and onion and cook over medium heat until soft. Add beans, broth, water, bay leaves, and parm and simmer for 45 minutes (or until beans done). Taste flavorings and adjust now. Add collards and cook another 15 minutes. Served

1 comment:

Bunny Trails said...

Hi Vanessa! Yet another wonderful 'Mommy Gourmet' recipe to add to my recipe box. I wanted to answer your questions. Sure, there is definitely Gluten free bread. I am just starting to experiement with making my own as what I have purchased at the market has been less than gooey and yummy! We did find a REALLY GOOD Millet and Flax pizza crust at Ellwood that was to die for. However, I am wanting to make it from scratch. I will post a recipe for you that I'm trying this weekend. Sometimes brown rice bread is a bit grainy but GF flour, white rice flour, and tapioca flour seem to (I've heard) make a fluffier bread. You just have to add a few extra ingredients. I will let you know how it goes this weekend! This is such a learning experience for me.