Vegetarian 15-Bean Soup

• tempo total: 14 hours 40 minutes

Ingredientes

1 (20-ounce) package 15-bean soup mix (flavor packet discarded)

10 cups water

1 ½ teaspoons baking soda

¼ cup extra-virgin olive oil, plus more for drizzling

2 medium-size yellow onions, finely chopped (2 1/2 cups)

3 medium carrots, peeled, halved lengthwise, and cut crosswise into 1/2-inch pieces (1 1/2 cups)

2 medium celery stalks, halved lengthwise and cut crosswise into 1/2-inch pieces (1 cup)

1 ½ teaspoons kosher salt, divided

8 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons)

1 tablespoon finely chopped fresh rosemary, plus more for garnish

¾ teaspoon crushed red pepper

¼ cup red wine vinegar

1 (28-ounce) can whole peeled plum tomatoes, crushed by hand and juices reserved

3 (1-ounce) Parmesan cheese rinds, plus grated cheese for garnish

10 to 11 cups vegetable stock (as needed), divided

1 small head escarole, coarsely chopped (6 cups)

Instruções

Place beans, water, and baking soda in a large bowl or container. Cover and let stand at room temperature for 12 hours. Drain and rinse beans well.

Heat oil in a large pot or Dutch oven over medium. Add onions, carrots, celery, and 1/2 teaspoon of the salt, and stir to coat with oil. Cover and cook, stirring occasionally, until onions soften, about 6 minutes. Uncover and continue to cook over medium, stirring occasionally, until onion mixture starts to brown, about 12 minutes. Add garlic, rosemary, and crushed red pepper; cook, stirring often, until garlic softens, about 2 minutes. Add vinegar; cook, stirring often, until vinegar is mostly reduced, about 2 minutes. Add drained beans, tomatoes and their juices, Parmesan rinds, stock, and remaining 1 teaspoon salt. Bring to a boil over high. Reduce heat to medium-low; simmer, with lid slightly ajar, stirring occasionally, until beans are tender, 1 hour, 45 minutes to 2 hours. After about 1 hour, 15 minutes, check soup. If beans are not covered with liquid, add remaining 1 cup stock. Remove from heat; cover and let stand 15 minutes.

Uncover soup. Remove and discard Parmesan rinds, and add escarole. Stir soup until escarole is just wilted, about 1 minute. Divide soup evenly among 6 bowls. Drizzle with additional oil, and garnish with grated Parmesan cheese and more rosemary.

Informação Nutricional

• Calorias: 259 kcal
• Gordura Total: 12 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 0 g
• Colesterol: 4 mg
• Sódio: 2520 mg
• Carboidratos Totais: 30 g
• Fibra Alimentar: 11 g
• Açúcares Totais: 10 g
• Proteína: 9 g