Spicy Black Bean Soup with Beet Greens, Balsamic Tomato and Basil

August 26th, 2009

After having the eggplant pasta last night, I asked my husband about tonight's dinner. He said, in a joke tone, "black bean soup". Well, that's what we are going to have then!  
My mom used to make this soup with watercress, and I sometimes like to use arugula. But today I have beet greens I need to use. They are delicious too!

Spicy Black Bean Soup with Beet Greens

4 Servings

Ingredients

1 large spring onion, chopped

1 spring onion stem, 3 – 4”, finely chopped

3 garlic cloves, minced

1 anaheim pepper, chopped

1 cherry pepper, chopped

4 cups reduced-sodium chicken broth

1 teaspoons Worcestershire sauce

4 (15 1/2-ounce) cans black beans, drained but not rinsed or 15.5 oz of cooked beans

2 bay leaves

Kosher salt and freshly ground black pepper

Elbow macaroni, cooked, 2 cups

Beet greens, 4 cups (or arugula, or watercress)

Thinly sliced scallions, for garnish (optional)
Cilantro leaves for garnish (optional)


Directions
Put the olive oil into a large heavy pot and
place it over medium heat. Stir in the spring onions, chopped peppers, and cook, stirring, until they 
start to turn brown, about 10 minutes. 
Stir in the garlic and cook until you can smell it, 
about 1 minute.

Add the beans, bay leaves, broth, Worcestershire. Turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Remove the bay leaves and blend the soup with a hand blender. Add the elbow macaroni and the beet greens. Cook until heated through and greens are wilted.Serve with the garnishes. I served it with the Balsamic Tomato Basil, see recipe below.

Balsamic Tomato and Basil

2 servings (as soup garnish)

1 serving (as salad)

Ingredients

2 medium red tomatoes, cut in 4 or 6 pieces

1 cup yellow pear tomatoes, cut in half

¼ cup julienne cut
fresh basil

1 tablespoon extra virgin olive oil

1/2 tablespoon balsamic vinegar

Kosher salt

Fresh ground pepper

Directions

Mix together the red and yellow tomatoes in a medium bowl. Sprinkle with the salt, pepper, add the vinegar and olive oil and mix well. Add ½ the basil and mix. Top with the remaining basil. Serve as a salad or as a soup garnish.

We've got these beautiful peaches in the CSA box. Should I make some peach cobbler?