My Firehouse Kitchen: The Morning After
It’s New Year’s Eve, the big party night of the year. And while we know you won’t drink and drive, we also know there’s going to be a morning after. So, before you party down tonight, here’s a recipe that Chef Joe says will be good for what ails you tomorrow morning.
Chef Joe Bonanno, TB Reporter
Happy New Year to everyone from Chef Joe!
New Years Bread Soup (serves 6)
4 cups water
1 teaspoon salt
2- 16 oz. cans red kidney beans, drained and rinsed
1 tablespoon olive oil
3 oz. of turkey bacon, chopped
1 1/2 cups shredded cabbage
1 onion, finely chopped
1 stalk celery, finely chopped
1/4 teaspoon crushed hot red pepper flakes
1 clove garlic, minced
1 1/4 pounds ripe plum tomatoes, seeded and coarsely chopped or 1, 28 oz. can peeled Italian plum tomatoes, drained and chopped
1/2 cup chopped fresh parsley
1 tablespoon dried basil
1/4 teaspoon black pepper
6 slices crusty Italian bread, cut into pieces to fit bottom of soup bowl
1 whole garlic clove, peeled
In a large soup pot, heat the water, salt and beans over medium heat and bring to a simmer. Meanwhile, in a large non stick skillet, heat the oil over medium heat. Add the turkey bacon, cabbage, onion, celery, chili pepper flakes and minced garlic. Cook covered for about 5 minutes until the vegetables soften. Transfer the mixture to the bean pot and stir in tomatoes, parsley and basil. Simmer for about 30 minutes until all the vegetables are tender. Season with black pepper.
Toast the bread and rub each piece all over with the whole clove of garlic. Place a piece of the bread in each bowl. Pour the soup over the bread and serve immediately.
For more recipes from Chef Joe Bonanno, go to chefbonanno.com.
My Firehouse Kitchen | Chef Joe Bonanno | Food | Cooking | Recipes | TB Reporter
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