*  Exported from  MasterCook  *
                 Chiorba : Greens and Beans Soup (Spieler)*
 Recipe By     : BBC Vegetarian: “Best of the Med,” (August 1998)*
 Serving Size  : 4    Preparation Time :0:50
 Categories    : Soups                            *Current
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ---VEGETABLE SOUP---
    3      tablespoons   extra virgin olive oil
      1/4  pound         leeks; white only -- cut
                         into long thin strips -- rinsed and dried
    1      small         onion -- chopped
      1/2                carrot -- chopped
    4                    garlic cloves -- chopped
      1/3  pound         savoy cabbage -- or a mixture
                         seasonal cooking greens -- thinly sliced
                         or shredded
    3      tablespoons   chopped fresh cilantro leaves
    3                    ripe tomatoes -- chopped
    1      teaspoon      red harissa paste
    6 1/3  cups          vegetable broth -- approximately
   15      ounces        canned borlotti beans -- drained
                         or substitute pinto or a red bean
      2/3  cup           plain yogurt
      1/2                lemon -- for the juice
    1      pinch         paprika -- for color
                         salt and black pepper -- to taste
 1. Heat olive oil in a large skillet and saute the leeks and onion for 3 to
  4 minutes, stirring occasionally, until softened. Add carrot and garlic.
  Cook for 2 minutes. Stir in the greens, coriander and tomatoes, cover and
  cook for 2 minutes.
 2. Stir in the red harissa paste (see variation), broth and beans. Cook over
  a medium heat for 10 minutes, stirring occasionally, until the greens are
 3. Combine yogurt and lemon juice. Remove the soup from the heat and stir in
  the yogurt mixture. Season to taste. Serve immediately in large shallow
  bowls, sprinkled with paprika. Good with warm pita bread.
 [Per serving: 313 calories; 2g fiber, 34g carbs; 13g fat; 15g protein]
 VARIATIONS. *Lowfat: use less or no oil to soften the onions. Switch to a
  lowfat plain yogurt then reduce the lemon juice to taste. *Use parsnip,
  sweet potato, or pumpkin squash instead of carrot. *TESTED with red kidney
  beans and spinach, we used a Herbed Harissa instead of the red; mixed it
  with the yogurt and added at table.
 TIP: If you make extra soup, do not add yogurt to the reserve. Yogurt should
  not be heated, only warmed by the soup.
 PANTRY RECIPES: *Harissa is a chili pepper sauce with many variations: we
  offer two. See the recipes: Harissa: Red Chile Paste (BBC) and Harissa with
  Cilantro and Mint.
 [The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]
                    - - - - - - - - - - - - - - - - - -
 NOTES : Marlena Spieler’s version of CHIORBA is a basic greens and beans
  soup, lightly creamed with yogurt. The soup gets color and sweetness from
  tomatoes and carrots and fire from a red pepper sauce called Harissa. We
  tested the recipe with red kidney beans and spinach. The HARISSA
  [hah-REE-sah] sauce is a must! We used an herbed version but you could use
  a red chili puree. Serves 4. Time: 10 mins prep; 20 mins cooking *Recipe by
  Marlena Spieler. Published in “Best of the Med,” BBC Vegetarian Good Food
  Magazine, August, 1998.
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 3028 0 0 0 0 0 0 0 0 0 0 0 0