CORONA BEAN AND CABBAGE SOUP
Cabbage and beans may not be the most glamorous duo, but they have a lot of chemistry! Some of their greatest hits: roasted, shredded in a salad, or braised in a soup, like the one below. We gave this hearty soup a flavor boost with a spoonful of miso and a drizzle of chile oil. Recipe from Rancho Gordo: https://www.ranchogordo.com/search?options%5Bprefix%5D=last&q=soup+recipes
Serves 4
3 tablespoons olive oil2 large shallots, thinly sliced3 garlic cloves, thinly sliced3 cups chicken or vegetable broth1 tablespoon white miso6 cups green cabbage, roughly chopped2 cups cooked California Corona beans (other white or lima beans optional)1 cup bean brothsalt and pepper to tastefresh lemon juice, to tastechile oil or chile flakes, for garnishchopped parsley, for garnishcroutons, for garnish
• In a soup pot over medium heat, warm the olive oil. Add the shallots and a sprinkle of salt and cook, stirring occasionally, until they are completely soft and starting to caramelize, 10 to 15 minutes. • Add the garlic and continue to cook for a minute or two. Stir in the vegetable broth and cabbage; cover and cook until the cabbage is tender but not mushy, about 15 minutes. Uncover and stir in the beans and their broth along with the miso. Simmer until the beans are warmed through, about 10 minutes. Taste and adjust the seasonings with lemon juice, salt, and pepper. • Serve garnished with chile oil or chile flakes, fresh parsley, and croutons. Chopped ham or crumbled crispy bacon optional.
Serves 4
3 tablespoons olive oil2 large shallots, thinly sliced3 garlic cloves, thinly sliced3 cups chicken or vegetable broth1 tablespoon white miso6 cups green cabbage, roughly chopped2 cups cooked California Corona beans (other white or lima beans optional)1 cup bean brothsalt and pepper to tastefresh lemon juice, to tastechile oil or chile flakes, for garnishchopped parsley, for garnishcroutons, for garnish
• In a soup pot over medium heat, warm the olive oil. Add the shallots and a sprinkle of salt and cook, stirring occasionally, until they are completely soft and starting to caramelize, 10 to 15 minutes. • Add the garlic and continue to cook for a minute or two. Stir in the vegetable broth and cabbage; cover and cook until the cabbage is tender but not mushy, about 15 minutes. Uncover and stir in the beans and their broth along with the miso. Simmer until the beans are warmed through, about 10 minutes. Taste and adjust the seasonings with lemon juice, salt, and pepper. • Serve garnished with chile oil or chile flakes, fresh parsley, and croutons. Chopped ham or crumbled crispy bacon optional.