SOUP WITH GREENS RECIPE RECIPES

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LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS RECIPE - N…



Lemony White Bean Soup With Turkey and Greens Recipe - N… image

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.

Provided by Melissa Clark

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 large onion, diced
1 large carrot, diced
1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1 tablespoon tomato paste
3/4 teaspoon ground cumin, plus more to taste
1/8 teaspoon red-pepper flakes, plus more to taste
1/2 pound ground turkey
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 quart chicken stock
2 (15-ounce) cans white beans, drained and rinsed
1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste

Steps:

  • Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
  • Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  • When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  • Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  • Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  • Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

ASH RESHTEH (PERSIAN GREENS, BEAN AND NOODLE SOUP) RECIP…



Ash Reshteh (Persian Greens, Bean and Noodle Soup) Recip… image

Ash reshteh’s flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn’t be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can’t find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery.

Provided by Samin Nosrat

Total Time 2 hours 45 minutes

Yield 8 to 10 servings (about 4 quarts)

Number Of Ingredients 18

1/4 cup dried chickpeas
1/4 cup dried white beans, such as navy or cannellini
Fine sea salt and freshly ground black pepper
2 pounds spinach
1 pound cilantro (about 3 large bunches)
1 pound Italian parsley (about 3 large bunches)
2 large bunches dill
1 large bunch chives
About 20 large fresh mint leaves
6 tablespoons plus 1/3 cup extra-virgin olive oil
2 large yellow onions, 1 finely chopped and 1 thinly sliced
2 garlic cloves, minced
1 cup dried green or brown lentils
1/2 teaspoon ground turmeric
2 quarts chicken or beef stock (preferably homemade), or water
1 1/2 cups liquid kashk (Persian sun-dried yogurt or whey), plus 1/2 cup, for serving
8 ounces reshteh (Persian soup noodles)
1 tablespoon dried mint

Steps:

  • The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Refrigerate overnight.
  • The night before or just before cooking, prepare the herbs and greens: Wash spinach, cilantro and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Roughly chop cilantro, parsley, dill, chives and mint leaves into pieces no larger than a quarter. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight.
  • To cook, set a large (at least 10-quart) Dutch oven or stockpot over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  • Drain the beans and add to onion along with the lentils, turmeric and 1 teaspoon pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it.
  • Place 1 1/2 cups kashk in a medium bowl. Add a ladle or two of hot soup and whisk to dissolve, then add the mixture to the pot. The kashk will change the color of the soup from bright to milky green. Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.
  • In the meantime, prepare the garnishes: Set a medium frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Spread cooked onion onto a paper towel-lined plate to absorb excess oil; let cool. Wipe out pan and return to medium heat. Add remaining 1/3 cup oil and warm gently over low heat, then stir in dried mint and remove from heat. Set mint oil aside and allow to steep for at least 5 minutes.
  • Place remaining 1/2 cup kashk in a small bowl and thin out with a few tablespoons of water until it’s the texture of thin yogurt. Set aside.
  • The soup should be as thick as a hearty chili. If it’s any thicker, thin it with water, 1/2 cup at a time. Taste and adjust the seasoning with salt as needed, accounting for the fact that both the noodles and the kashk are well salted.
  • To serve, ladle soup into individual bowls. Drizzle with reserved kashk and mint oil, then top with a sprinkling of golden onions.

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