Hearty Green Autumn Bowl

August 30, 2011
0 Ratings
Author Notes

If you are looking for something quick, packed with flavor and healthy look no further! This is super easy to make and is so satisfying. The greens in this dish give it a hearty healthy bite. Without them the dish would not be the same.

Don't shy away from Kale. This once green known for its use at all you can eat buffets as a decorative edge is in the past. Kale not only tastes great it is packed with Folic Acid and beta carotene, Vitamin K and C to name a few.

I also added Red Swiss Chard. I cannot resist it when I see it sitting so pretty at the grocery store. It is above and beyond one of the prettiest leafy veggie leaves going!

I hope you enjoy this as much as I do! —thespicegirl

  • Serves 4
  • 1 bunch Kale (or mix Kale and Swiss Chard) stems removed and leaves shredded
  • 2 tablespoons Olive Oil plus more for bread
  • 1/4 cup Finely Chopped Pancetta
  • 1 Onion (medium) chopped finely
  • 1 Carrot (Medium) chopped finely
  • 1 Celery Stick chopped finely
  • 1 Clove of Garlic minced
  • 1 cup Dry White Wine
  • 3 cups Cooked Cannellini Beans (canned is fine but rinse well - 2 cans)
  • 1 Lemon (I used Meyer it was available) rind grated and lemon then cut in wedges
  • 4 Slices Chuncky Wholesome Bread (I used Chia Bread from Whole Foods Bakery)
  • 1 teaspoon Pepper
  • 1 teaspoon Salt
  • 1 1/2 teaspoons Chili Flakes or more if you like
  • 2 tablespoons Rosemary finely chopped
  • 1 liter Chicken Stock
  • 1 bay leaf
  • 1 handful Toasted Pine Nuts
  • 1 1/2 cups Parmesan Cheese finely grated
  • 1 Vine Ripe Tomato Medium chopped finely
In This Recipe
  1. Finely chop onion, carrot and celery and put in a pot with oil and pancetta and fry over medium heat until onions are translucent. Add garlic, bay leaf and wine. Reduce until no wine is left in the pot. Add Salt, pepper and chili flakes. Now add tomatoes, beans and rosemary. Mix well. Now add stock. While you are waiting for it to come to a boil take slices of bread and baste with olive oil, salt and pepper and toast. Toast pine nuts in small pan. Keep an eye on them. Once bread is nicely toasted on both sides pull out and sprinkle a little parmesan cheese overtop each toast. Once cooled cut into fingers. Leave both pine nuts and toast aside. Also grate rind off of lemon and leave to the side. Cut lemon into wedges. Leave to the side. Once it comes to a gentle boil add the kale and/or Swiss Chard and cook until wilted (about 3-5 minutes) When ready serve soup in large bowl. Place on top fingers of toasted bread, sprinkle with the lemon rind, parmesan and pine nuts and add a squeeze of lemon juice. Alteration for Vegetarians Omit Pancetta and Chicken Stock. Use Vegetable Stock instead. If you do not use the pancetta you may need a little more salt.
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