Spicy Beans and Wilted Greens Stew

Monday Magazine Pick

Yes, another soup!

It seems I make a lot of soup. I never really noticed it until I started blogging. But hey, it’s been a chilly winter and what goes better with winter than soup?

Soup is easy. It’s easy to make ahead, and usually improves with time. It freezes well, reheats well, is easy to grab to take to the office for lunch and can pack a huge nutritional punch…or cure a cold! I have no doubt the impromptu miso I whipped up on Saturday helped me feel better yesterday!

So here you go, the Monday Magazine Pick is a bean soup loaded with greens. As promised I stuck to the recipe as written, except, I made this in a slow cooker. It was just easier that way given the way my week was going last week, plus I really love my slow cooker.


This soup is called Spicy bean soup…well, it was spicy, until I added the greens and then all hints of heat disappeared…not sure at all why that happened.

You will notice anchovies are called for in this recipe…DO NOT eliminate them! I cook with anchovies a lot, they simply add a briney, salty depth of flavor you cannot get elsewhere. Often you will never notice if they are in a recipe, but I promise you will notice if they aren’t.

Also the parmesan rind. I always have a rind in the freezer for occasions just like this. So next time you get to the end of that parmesan or Romano cheese, wrap the rind up and toss it in the freezer to add to soups.

Spicy Beans and Wilted Greens

Bon Appetit
February 2014, pg 74

1/2 cup, plus 1 TB olive oil
4 anchovy filets packed in oil, drained
1 tsp. red pepper flakes
4 garlic cloves, thinly sliced
1 large onion, thinky sliced
4 celery stalks, chopped
1 large sprig of rosemary
salt and pepper
1 Parmesan rind
1 lb dried white beans, soaked overnight and drained
1 bunch mustard greens or kale
1 large bunch spinach
4 cups arugula, separated
lemon, Parmesan cheese, olive oil for topping.

Heat 1/4 cup oil in large Dutch oven over med heat. Cook anchovies, chilie flakes and garlic until garlic is soft andanchovies have disolved, about 4 minutes.

Add onion, celery and rosemary. Season generously with salt and pepper. In crease heat to med-high and cook until very soft and just golden brown, about 8-10 minutes.

Add parmesan rind and beans and 10 cups of water. Bring to a boil, reduce heat and simmer until beans begin to fall apart, 3-4 hours. Add more water if necessary.

Lightly crush some of the beans to add to the creaminess. Mix in kale, spinach and 3 cups of the arugula. Season with salt and pepper. Cook until greens are wilted.

Toss remaining arugula with lemon juice and olive oil, salt and pepper. Serve soup with arugula, shaved Parmesan and drizzle of olive oil.

If using a slow cooker, follow all steps above, when it comes time to simmer, set cooker on low for 6-8 hours or high for 4-6.


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