Friday, May 27, 2011
My Three-Can Soup
Three things make me happy when I return home from a holiday: seeing my two cats; a clean apartment; and, an empty refrigerator. Returning after one trip to a dead refrigerator taught me a huge lesson, including how it is almost impossible to identify a head of lettuce after a few days without refrigeration.
Yet, I was without a car and unable to get to a restaurant, so I needed to find something to eat for dinner, thus my three-can soup invention. Earlier in the day, I had seen a soup recipe combining southern and northern Italian ingredients that had taken hours to prepare. I decided to try my hand at an easier version. It turned out great! In fact, I enjoyed it for lunch the next day as well. The key ingredients that took this canned soup idea to the next level were the apple cider vinegar and the Louisiana hot sauce.
My Three-Can Soup
Yield: 2-4 servings
1 can (14.5 oz) diced tomatoes
1 can (15.5 oz) cannellini beans (white kidney beans), rinsed and drained
1 can (14.5 oz) specially seasoned collard greens. drained
1 cup chicken stock
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp apple cider vinegar
4-6 shakes Louisiana hot sauce, or to taste
Garnish: Parmigiano-Reggiano, grated, if desired
1. Over medium-high heat, add diced tomatoes, cannellini beans, collard greens, and chicken stock.
2. Season with onion powder, garlic powder, apple cider vinegar, and hot sauce.
3. Heat through. Taste for seasoning, and adjust accordingly.
4. Garnish. Serve.
I did not take time to chop onion and garlic so I used onion powder and garlic powder. The flavor was satisfactory for me, but others might want to take that extra time to finely chop 1/4 cup chopped yellow onion and 1 clove garlic to cook in 1 Tbsp olive oil and add for a fresher taste.