Creamy white bean & kale soup | cozy one-pot vegan dinner
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*IN THIS VIDEO*
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Soup bowls:
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Italian Grandma Makes Hearty Cabbage Soup
HEARTY CABBAGE SOUP:
1 Onion, chopped
3 cloves Garlic, minced
1 cup Carrot, chopped
1-2 cup Celery, chopped
2 fresh Plum Tomatoes, chopped
2 Potatoes, cubed
¼ cup Basil
½ cup Parsley
2 qts Water
1 cup Dry Cannellini Beans, soaked in water overnight
1 head Savoy Cabbage, roughly chopped
1 cup dry Ditalini Pasta
Pecorino Romano Cheese, grated
Olive Oil
Salt & Pepper to taste
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Cabbage, Potato & White Bean Soup | What's Cooking?
RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP
Adapted from simple-veganista.com
Serves 8
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min
Ingredients:
1 Tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 – 3 garlic cloves, minced
1 Tablespoon Herbs de Provence OR 1 teaspoon each dried thyme, rosemary, oregano*
1 can (15 oz) diced tomatoes, with liquid (low sodium)
7 cups vegetable broth (low sodium)
2 medium gold or red potatoes with skin on, diced
1/2 head large cabbage, sliced (green or savoy)
2 cans white beans (15 oz), drained and rinsed (cannellini, great northern or navy)
2 cups chopped kale, collards or escarole (optional)
salt and pepper, to taste
Instructions:
Prepare your vegetables, cutting in a medium dice. If cabbage is extra-large, cut slices in half.
In a large stock pot, heat oil over medium-low heat, add onions, carrots and celery (also known as Mirepoix in France), sauté for 10 minutes. Smells delicious already! Add garlic and spices, sauté for 1 minute more or until fragrant. Add tomatoes, broth, potatoes, cabbage, beans and optional greens. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender. Taste for seasoning. Add salt and pepper as needed. Enjoy!
Notes:
* If Herbs de Provence are not available, substitute another combination, as suggested above. Italian Blend seasoning would also work well. A sprinkle of red pepper flakes makes for a nice addition, too. This is a great recipe for using leftover produce. If you’re missing one or two items, you can still pull this together and have a wonderful soup!
Nutrition:
Per serving (8 total): Calories 195; Total Fat 3g; Sat Fat 0g; Sodium 436mg; Carbs 36; Fiber 9g; Total
Sugars 8g; Added Sugars 1g; Protein 8g; Vit D 0mcg; Calcium 99mg; Iron 3mg; Potassium 847mg;
Vit A 121% DV; Vit C 41% DV; Vit K 60% DV; Vit B1 60% DV.
RollingHarvest.org
EQUIPAJE RÚSTICO, PATA Y SOPA DE HABA BLANCA
Adaptado de simple-veganista.com
Para 8 porciones Tiempo de preparación: 15 min Tiempo de cocción: 40 min Tiempo total: 55 min
Ingredientes:
1 cucharada de aceite de oliva
1 cebolla mediana, cortada en cubitos
2 zanahorias, peladas y cortadas en cubitos
2 tallos de apio, cortados en cubitos
2-3 dientes de ajo picados
1 cucharada de Hierbas de Provenza O 1 cucharadita de tomillo seco, romero, orégano *
1 lata (15 oz) de tomates cortados en cubitos, con líquido (bajo en sodio)
7 tazas de caldo de verduras (bajo en sodio)
2 papas medianas doradas o rojas con piel, cortadas en cubitos
1/2 cabeza de repollo grande, en rodajas (verde o saboya)
2 latas de frijoles blancos (15 oz), escurridos y enjuagados (cannellini, great northern o navy)
2 tazas de col rizada picada, berza o escarola (opcional)
sal y pimienta para probar
Instrucciones:
Prepara tus verduras, cortando en dados medianos. Si el repollo es extra grande, corte las rodajas por la mitad. En una olla grande, caliente el aceite a fuego medio-bajo, agregue las cebollas, las zanahorias y el apio (también conocido como Mirepoix en Francia), saltee durante 10 minutos. ¡Ya huele delicioso! Agregue el ajo y las especias, saltee por 1 minuto más o hasta que esté fragante. Agregue tomates, caldo, papas, repollo, frijoles y verduras opcionales. Deje hervir, tape, reduzca el fuego a bajo y cocine a fuego lento durante 30 minutos, hasta que las papas y el repollo estén tiernos. Gusto por condimentar. Agregue sal y pimienta según sea necesario. ¡Disfrutar!
Notas:
* Si las Hierbas de Provenza no están disponibles, sustituya por otra combinación, como se sugirió
anteriormente. El condimento Italian Blend también funcionaría bien. Una pizca de hojuelas de pimiento rojo también es una buena adición. Esta es una excelente receta para usar los productos sobrantes. Si le faltan uno o dos elementos, ¡aún puede juntarlos y tomar una sopa maravillosa!
Nutrición:
Por porción (8 en total): Calorías 195; Grasa total 3 g; Grasas saturadas 0 g; 436 mg de sodio; Carbohidratos 36; Fibra 9g; Azúcares totales 8 g; Azúcares añadidos 1 g; Proteína 8g; Vit D 0 mcg; Calcio 99 mg; Hierro 3 mg; Potasio 847 mg; Vit A 121% DV; Vit C 41% DV; Vit K 60% DV; Vit B1 60% DV.
RollingHarvest.org