KALE WITH PASTA AND BASIL SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
8 cups fresh curly kale, chopped
4 tablespoons olive oil
12 cloves garlic, crushed
4 onions, roughly chopped
2 tablespoons red pepper flakes
1 tablespoon fresh rosemary
4 (14.5oz) cans whole tomatoes, crushed by hand
6 bay leaves
4 cups grated parmesan cheese
10 cups small pasta
2 cups fresh basil, chopped
Fresh ground pepper
DIRECTIONS:
1. Heat 2 tablespoons olive oil in a stock pot over medium-heat.
2. Add the garlic, onion, red pepper flakes, rosemary, and 2 cups of cheese.
3. Cook 3 minutes.
4. Stir in the tomatoes and cook 3 more minutes.
5. Season with salt.
6. Add 2 gallons of lightly salted water to a boil add pasta and cook until el dente about 8 minutes.
7. Add the kale and cook, stirring occasionally, until tender, about 6 minutes.
8. Remove the bay leaves.
9. Add remaining 2 cup of parmesan cheese, fresh basil and the remaining 2 tablespoons of olive oil, and salt and pepper.
10. The soup should be thick and creamy, thin with water if necessary.
ENJOY DAN: hallelujah
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