What’s Cooking: July 21-27 Menu + Cannellini & Kale Soup recipe

Enjoy a variety of international cuisines all week for breakfast, lunch and dinner. Full menu at: http://ihouse.berkeley.edu/dining/menu.php

Kale-Bean-Soup

Cannellini Bean and Kale Soup will be served during dinner on Sun. July 27, 6-8pm

Featured recipe of the week:
Cannellini Bean and Kale Soup
Ingredients (100 portions – adjust as needed):

  • 10# cannellini beans
  • 1 cases kale, cleaned and chopped
  • ½ # butter
  • 5 # yellow onion, sliced
  • ½ cup garlic, chopped
  • 1 #10 cans diced tomatoes
  • 1 bunch fresh oregano, tied
  • 1 bunch fresh thyme, tied
  • 4 bay leaves
  • 1 gallons water
  • ¼ cup veg base
  • Salt and pepper to taste

Method:

  1. Cook Cannellini beans not quite tender(20 mins left)
  2. In tilt skillet, melt butter, and saute onions and garlic
  3. Add kale and some water and tomatoes and cook 10 mins
  4. Add rest of ingredients and bring to simmer.
  5. Add beans and continue simmering for 30 mins,
  6. Adjust salt and pepper as necessary

About Laurie Ferris

As the Communications Strategist for International House at UC Berkeley, I share stories online and in our I-House Times Newsletter. I created this blog for alumni, residents and staff to share the I-House experience with the UC Berkeley community and beyond. I love to share a good thing. My motto: Share the Love! ♥
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