MAJORCAN BREAD AND VEGETABLE SOUP
This thick soup is traditionally made with day-old bread, which soaks up much of the broth. Add a poached egg if you want an even more substantial meal.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h15m
Yield Serves six
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil over medium heat in a large ovenproof casserole. Add the scallions and onion. When they begin to soften, after about three minutes, stir in the minced garlic, green pepper and parsley. Stir together for a minute or two, then cover and turn heat to low. Cook for 15 minutes, stirring occasionally. Add the tomatoes, turn heat to medium-high and cook, stirring often, for five minutes. Add the cabbage, salt to taste and pepper. Cover, turn heat to low and cook slowly for 15 minutes. Add the water or stock, bring to a boil, reduce the heat, cover and simmer for 15 minutes. Stir in the spinach or chard, and bring back to a simmer. Cover and simmer for five to 10 minutes until the greens are very tender and the broth is fragrant. Taste and adjust seasonings.
- Preheat the oven to 450 degrees. Rub both sides of the bread with a cut clove of garlic. Place a layer of bread slices in a large earthenware casserole, and ladle on soup to cover. Make another layer of bread, and ladle on more soup to cover. Repeat with the remaining bread, and add the remaining soup. Drizzle with the remaining olive oil, transfer to the oven and bake 10 minutes, uncovered. Serve hot or warm.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1091 milligrams, Sugar 9 grams, TransFat 0 grams
MAJORCAN-STYLE VEGETABLE AND BREAD STEW
Steps:
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
- Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
- Serve stew from pot. Pass olives and sliced radishes alongside.
- Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).
MOROCCAN VEGETARIAN STEW
This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges
MAJORCAN-STYLE VEGETABLE AND BREAD STEW
Steps:
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes. Serve stew from pot. Pass olives and sliced radishes alongside.
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