Just a quick note that March 6th’s Family Book Club night was a huge success. To get the creative juices flowing, families stopped in the community hall first for a dinner of soup and salad provided by Food and Garden parents. Then it was off to class for a lively review of two books – Diary of a Wimpy Kid and Bud, not Buddy. The K-3 crowd held their discussion in tents complete with flashlights.
Thanks to organizers Mia Picerno and Marianne Seiss, along with OCS staff Rachelle Martinez, Carlos Garcia and Director, Lauren O’Neill. Special thanks to our wonderful kitchen parents Karen Merchant, Valerie Barth, Elizabeth Rainey, Gloria Ross and Stephanie Jenniches.
If the event inspired you to start your own family book club, just remember that “good food ends with good talk”.
Book Club Bean Soup
1 lb. dried white beans, soaked overnight in cold water
1 tbs. olive oil
1/3 pound bacon, diced
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, trimmed and finely chopped
4 garlic cloves, peeled and chopped
2 tbs. fresh rosemary, finely chopped
1 bunch parsley, chopped
12 cups chicken broth or water
1 15oz. can, diced tomatoes
2 tsp. paprika
1 tsp. dried chipotle powder
1-2 bunches fresh kale, cleaned, stemmed and sliced into ribbons
Salt and pepper, to taste
Heat a large 8 quart pot with the olive oil. Add diced bacon and sauté until crisp. Remove bacon and set aside, leaving fat in pot. Add the chopped onion, carrot, celery and garlic to the same pot and sauté until the vegetables are softened and slightly brown. Add rosemary and sauté.
Drain the beans and add them to the pot along with the chopped parsley, chicken stock (or water), diced tomatoes, paprika, and chipotle powder. Add the kale and bring the soup to a simmer. Partially cover the pot and slowly simmer for about 2-3 hours, until the beans are soft and fully cooked. Cooking time varies widely based on the age of the beans. Add more water if the soup looks too thick. Taste and add salt and pepper as needed.
Feeds six quite well, especially when a salad and baguette are served alongside.
Subscribe to:
Post Comments (Atom)
1 comment:
Thanks for sharing the soup recipe - I enjoyed it very much!
Susan Wadle (Jacob Rowland's grandmother)
Post a Comment