This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Greens, White Bean And Barley Soup
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- #81718
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound carrots, peeled
2 tablespoons olive oil
1 1/2 cup chopped onions
2 cloves garlic, minced
1 1/2 cup sliced button mushrooms
6 cups vegetable stock
2 cups cooked barley
1 can (16 ounce size) great northern beans, drained and rinsed
2 bay leaves
1 teaspoon sugar
1 teaspoon dried thyme leaves
1 1/2 pound collard greens, washed, stemmed and chopped
1 tablespoon white wine vinegar
hot pepper sauce
red bell pepper strips for garnish
directions
Cut carrots lengthwise into quarters; cut crosswise into 1/4-inch pieces. Heat oil in Dutch oven over medium heat until hot. Add carrots, onions and garlic; cook and stir 3 minutes. Add mushrooms; cook and stir 5 minutes or until tender.
Add stock, barley, beans, bay leaves, sugar and thyme. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 5 minutes. Add greens; simmer 10 minutes. Remove bay leaves; discard. Stir in vinegar. Season to taste with pepper sauce. Garnish, if desired with red bell pepper strips.
added by
jenalibra
nutrition data
320 calories, 7 grams fat, 54 grams carbohydrates, 13 grams protein per serving.
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reviews & comments
October 28, 2012
I've made this several times now... its delicious