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Bruleed Winter-Bean Soup

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Recipe photo courtesy of Anna Williams
Source: Martha Stewart Living, February 2015
Total Time Prep Servings

Ingredients

Directions

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  • AndreaMarieDwyer
    12 FEB, 2015
    Really good with substantial tweaks - subbed in chicken stock for water + added 3 cloves minced garlic towards end of cooking time for onion/carrot/celery. Salt/pepper generously & add hot pepper flakes at end. Substituted fontina/mozzerella for young asiago as I couldn't find it. Both melted great - I tried an Italian Fontina D'aosta - it was like gruyere (nutty) and a Swedish fontina - it was milder. Drizzle EVOO on top and sprinkle more red pepper. Cook kale no more than 5 min. or so.
    Reply

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