Cannellini and Kale Soup

This is better than it sounds - I promise!!!  The secret - A Parmigiano - Reggiano rind.  Ask the cheese counter if you can purchase the rind to the cheese they are shredding for the store.  It is very inexpensive and adds a rich creaminess to the soup. 

1 1/2 T. extra virgin olive oil
1 small yellow onion, finely chopped
1 large leek, white part only,  sliced and chopped
3 medium carrots, peeled and finely chopped
2 medium celery stocks, finely chopped
1 t. minced fresh rosemary
2 t. tomato paste
1 large garlic cloves, minced
1 quart chicken or vegetable stock
Two 15oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato Kale, center ribs removed, leaves chopped (approx. 4 cups)
1 Parmigiano-Reggiano rind (1x3 inches)
1 1.2 t. cider vinegar
Kosher salt and freshly ground black pepper
Cooked meatballs if desired

Heat 1 T. of oil in a 4-5 quart pot over medium heat.  Add the first 4 ingredients and cook, stirring occasionally until the veggies begin to soften.  Add the tomato paste and garlic and cook until fragrant.  Add the broth, beans, kale, and cheese rind.   Bring to a boil and reduce the heat to low.  Simmer until the veggies are tender, 15 minutes. Finally, stir the vinegar into the soup.  Season to taste with salt and pepper.   The soup is done if you are a vegetarian. 

My boys love meatballs - so I added 4 cooked meatballs to their bowls.  It added a nice flavor.

Sofrito

It has been two months since my last post.  The dinner experimentation has been continuing, but I have not found the time to create the blogs.  I have to say - I have also made quite a few dishes that do not deserve the honor of being posted.  I will have four posts this weekend and call myself halfway caught up.

The Sofrito recipe was handed down to my girlfriend by her host mother in Spain. It was common in dishes from the towns near the Mediterranean Sea.  I have made it in the past for Noah's baptism and dish to pass meals.  It serves many and is a crowd pleaser.  I used the Sazon-picante spice packet last night.  My boys thought it was too spicy, but put on a small amount to flavor their brown rice.  They followed the meals up with PB&J.  Next time I will use the regular Sazon spice and spice up our dishes individually.  However - I love the Sazon picante.  I can not take too much heat and this was perfect amount for me.  I would say is had medium heat.

Wikipedia- "Sofrito is a Spanish word referring to a culinary combination of aromatic ingredients which have been cut in very small pieces, and slowly (at least a quarter of an hour, but more usually half an hour) sauteed or braised in cooking oil. Within the context of Spanish cuisine, sofrito consists of garlic, onion, and tomatoes cooked in olive oil, and is used as the base for many dishes."

Recipe:

4lb. chicken cut into 8 pieces
salt and pepper to season
olive oil
1/2 T. oregano
1 14 oz. container frozen sofrito by Goya
1 jar Goya olives with anchovies (I used the ones with pimentos)
1 T. Vinegar
28 oz. can crushed tomatoes
2 c. water
1/2 c. rum
3 bay leaves
4 small potatoes
1 envelope Sazon spice - picante or original

In a large stockpot or Dutch Oven heat the oil and brown the chicken. (I removed the skin of the chicken except for the wings and legs.  It adds flavor to the dish - but I try to keep the fat to a minimum.) Remove the fat if desired and add the rest of the ingredients.  Bring the Sofrito to a boil and then reduce the heat and simmer for one hour.  Let the Sofrito cool. 

Here comes the fun part.  Dig through the sofrito and remove the chicken pieces and parts.  (Bones and skin)  Use a forks to shred the chicken and return it to the sofrito.  Reheat and serve with rice.  Pairs nicely with salad.