I received Mario Batali's "Molto Italiano: 327 Simple Italian Recipes to Cook at home," as a gift this Christmas and have adapted this recipe form there.
1/2 cup of olive oil
1 onion, sliced
2 gloves of garlic, chopped
2 medium russet potatoes, diced
2 teaspoons sea salt
1/2 teaspoon red pepper flakes
4 cups beet greens, cut into ribbons
3 cups water
3 cups chicken stock
1 can cannelli bean
1 bay leaf
In a large pot add your olive oil and bring to high heat. Add the onion and garlic and cook until softened, add remaining ingredients and cook over low heat for 45 minutes to an hour.
I topped this soup with Pecorino Romano cheese. I was also lucky enough to have potatoes in cold storage from my CSA for this soup, they really absorbed a lot of great flavor making them extra tasty. A nice thick slice of great homemade oatmeal bread for dipping made a wonderful accompaniment.
Enjoy your greens.
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1/2 cup of olive oil
1 onion, sliced
2 gloves of garlic, chopped
2 medium russet potatoes, diced
2 teaspoons sea salt
1/2 teaspoon red pepper flakes
4 cups beet greens, cut into ribbons
3 cups water
3 cups chicken stock
1 can cannelli bean
1 bay leaf
In a large pot add your olive oil and bring to high heat. Add the onion and garlic and cook until softened, add remaining ingredients and cook over low heat for 45 minutes to an hour.
I topped this soup with Pecorino Romano cheese. I was also lucky enough to have potatoes in cold storage from my CSA for this soup, they really absorbed a lot of great flavor making them extra tasty. A nice thick slice of great homemade oatmeal bread for dipping made a wonderful accompaniment.
Enjoy your greens.
