NEW YORK SOUR RECIPE EGG WHITE RECIPES

Name: Quick Tomato, White Bean and Kale Soup
Total time: 55 min
Yield: Serves 4 to 6
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, chopped; 1 large carrot, chopped; 1 stick celery, chopped (optional); Salt to taste; 2 large garlic cloves, minced; 1 14-ounce can chopped tomatoes, with juice; 6 cups water; 1 tablespoon tomato paste; 1 teaspoon oregano; 1 medium Yukon gold potato (about 6 ounces), diced; A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this); 1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped); 1 can white beans, drained and rinsed; Freshly ground pepper; Grated Parmesan for serving

QUICK TOMATO, WHITE BEAN AND KALE SOUP RECIPE - NYT COOKING

Quick Tomato, White Bean and Kale Soup Recipe - NYT Cooking image

A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.

Provided by Martha Rose Shulman

Total Time 55 minutes

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped

1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (about 6 ounces), diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

Nutrition Facts : @context http//schema.org, Calories 180, UnsaturatedFatContent 2 grams, CarbohydrateContent 32 grams, FatContent 3 grams, FiberContent 8 grams, ProteinContent 9 grams, SaturatedFatContent 0 grams, SodiumContent 1139 milligrams, SugarContent 5 grams

QUICK TOMATO, WHITE BEAN AND KALE SOUP RECIPE - NYT COOKING

Quick Tomato, White Bean and Kale Soup Recipe - NYT Cooking image

A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.

Provided by Martha Rose Shulman

Total Time 55 minutes

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped

1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (about 6 ounces), diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

More about "new york sour recipe egg white recipes"

QUICK TOMATO, WHITE BEAN AND KALE SOUP RECIPE - NYT COOKING

A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.
From cooking.nytimes.com
Reviews 5
Total Time 55 minutes
Calories 180 per serving

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