Another winter warmer for those cold days. This recipe is based loosely on the Italian Ribbolita soup.
Ingredients:
1 large bunch of curly kale.
1 small bunch of collard greens
1 1/2 cups of well cooked white beans
4 large sausages (we used lamb and garlic sausages) but you can use any uncooked sausage that you like.
1 tbsp of herb de provence
1 tbsp of ground dry coriander seeds
1/2 tsp salt
1 and a 1/2 quarts of broth
1 cup of water
1 large carrot
1 rudabager
1 medium onion
2 sticks of celery
1 medium potato
1 tbsp of olive oil
Juice of half a lemon
Peel of one lemon
1/2 cup of brined kalamata olives - chopped.
Steps:
Wash and chop the veggies into fairly small pieces.
On medium heat - Sautee the root veggies, celery and onion in the bottom of a large stock pot with the olive oil for 5 mins.
Add the herb de Provence and salt, as well as the sausage and continue to brown the mixture for 5 mins.
Add the cooked beans, stock, water, kale and collards, olives and dry ground coriander.
Cover and cook for 30 mins.
Add the lemon peel, cook for a further 10 mins
Add the lemon juice.
Serve.