1/4 cup olive oil
1 cup diced onion
1 tablespoon minced garlic
8 cups chicken or vegetable stock
1 (14 1/2-ounce) can diced or crushed tomatoes
1 teaspoon granulated sugar
1/4 to 1/2 teaspoon red pepper flakes or to taste
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
3/4 teaspoon herbes de Provence
2 (15-ounce) cans Great Northern beans, drained
2 (15-ounce) cans red kidney beans, drained
2 bunches turnip greens or kale, cut into 2-inch pieces, washed and dried
An AJC Top 10 recipe for year 2000. Heat oil in a large Dutch oven over medium heat. Add onions and cook just until soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, tomatoes, sugar, pepper flakes, salt, black pepper, herbes de Provence and Great Northern and kidney beans. Bring to a boil. Reduce heat to low and simmer 30 to 45 minutes. Add greens and cook until just tender, another 5 to 10 minutes. Serve over rice with grated Parmesan cheese, if desired. Per serving: 319 calories (percent of calories from fat, 26), 16 grams protein, 46 grams carbohydrates, 9 grams fiber, 9 grams fat, 1 milligram cholesterol, 294 milligrams sodium
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