Valerie Bertinelli Black Bean Soup Recipes
RIBOLLITA
Provided by Valerie Bertinelli
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper.
- Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes.
- Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan.
SPICY BLACK BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
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