• Friday, October 19, 2018

Beans and Greens Soup
February 1, 2012
Ingredients

1 lb dried beans (Red Kidney beans work best)

8 cups chicken stock

1 (14.5 oz) can diced tomatoes

4 cups fresh spinach, stems removed

3 cloves garlic, smashed

Kosher salt

Red chili flake, for garnish

Grated Parmesan, for garnish

Directions

Dried beans are a huge part of Indian cuisine and the markets are filled with every variety imaginable.

Serves 4 to 6

Prep/Inactive cook time: 1 hour 15 minutes

Cook time: 1 hour 15 minutes

Soak beans in cold water overnight. Drain off water and place beans in a medium stockpot. Fill with water to cover beans. Place over medium high heat. Bring to a boil and allow beans to simmer until tender, about 1 hour. Drain and set aside. In a large stockpot, bring chicken stock to the simmer. Add cooked beans, tomato, spinach, and smashed garlic. As you heat through, the spinach will wilt and the garlic will season the stock. Adjust seasoning and serve with red chili flakes and grated Parmesan. 

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