Sunday, September 16, 2012

Beet Soup with Three Legumes

We are so glad to have signed up for a CSA this year. Since it is only the two of us, we opted for a half share and it has been more than enough food for us. It is so nice to get a surprise bundle of fresh produce every week. There is only one vegetable that we are still trying to love...



We are trying. We really are. We love beet greens. I add them to pasta, soup, I even made beet greens ravioli. But those beets...

At least, I have this recipe. It is delicious and a great way to ease you into beets. And the garnish is soooo good. It adds a nice kick to this hearty soup. Make sure you add a little bit of garnish with each bite of soup. 

Do you have a favorite beet recipe? Send it my way :) ...please!

Beet Soup with Three Legumes:
Adapted from Vegetarian Cooking for Everyone by Deborah Madison
15 oz can kidney beans, drained and rinsed
4 medium beets, peeled and diced
1/2 cup brown or green lentils
1 cup cooked chickpeas
3-4 cups chopped beet greens
Salt and pepper, to taste
1 bunch scallions, choppped

3 tbsp butter
1 onion, finely diced
1/4 tsp cayenne pepper
1/4 tsp tumeric
1/2 cup plain greek yogurt (optional)

Place beets, lentils, and 8 cups water in a large pot. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Add kidney beans and chickpeas and simmer for 15 minutes. Add beet greens and 2 tsp salt. Simmer until greens tender, about 5 minutes. Add scallions and cook for 5 minutes. Season with salt and pepper. Turn off heat.

For the garnish, melt butter in a small saute pan. Add onions, tumeric, cayenne pepper and cook until onions soften, about 15-20 minutes.

Ladle soup into bowls. Top with garnish and yogurt.

Nordstrom's Tomato Basil Soup and Roasted Vegetable Panini

Every few months, my mother and I will meet up to do some shopping and have lunch at the Nordstrom Cafe. I can't help it but I get the same thing every time I go: tomato basil soup with a roasted vegetable panini. So yummy.

I decided to make a copycat version. The results are delicious. It does take some time because you have to roast the vegetables but the soup and sandwich are so close to the original, I have to stop myself from making this every week.

Nordstrom's Tomato Basil Soup
adapted from
3 tbsp olive oil
6 medium sized carrots, peeled and diced
1 large onion, sliced
3 cloves garlic, minced
3/4 tbsp dried basil
1 28 oz can crushed tomatoes
2 28 oz cans peeled, whole tomatoes
2 cups chicken broth
1 cup light cream
salt and pepper to taste
Heat olive oil over medium heat. Add onions and carrots until beginning to soften, about 10 minutes. Add basil and garlic, stirring frequently, until vegetables have softened.
Add tomatoes and chicken broth and simmer for 30 minutes. Turn off heat and puree with an immersion blender (or allow to cool a bit and use a regular blender).
Over low heat, slowly stir in light cream and season with salt and pepper. Serve warm with a yummy panini.

Roasted Vegetable Panini
Sliced Harvati cheese
Ciabata bread, slice in half lengthwise
balsamic glaze (I used Colavita Balsamic Glace)
baby spinach
Garlic aioli  (I used this recipe from allrecipes
Oven dried tomatoes (2 tomatoes, sliced and placed on a baking sheet, roasted at 275 degrees for 30 minutes, turned halfway)
Roasted red and orange peppers (three red and orange peppers, cut into thick slices and roasted at 400 degrees for 45 minutes)
Drizzle a bit of balsamic glaze on one slice of bread, add baby spinach, cheese, one layer of tomatoes and one layer of pepper. Spread some garlic aioli on a slice of bread and top off your sandwich. Press in a panini grill. Enjoy!