Spring Sunshine Makes Great Solar Italian Soup
It won’t be too long before many of us with gardens will have planted some
Swiss chard or kale. Here is a great old Italian soup recipe that we’ve always enjoyed. On a nice sunny day, it will ready in your solar oven after 4 or 5 hours.
1 lb kale or Swiss chard (chopped,rinsed & drained;separate stems & leaves)
1 can chicken broth
3 cups of water
1/2 tsp cayenne/red pepper
3 tsp minced garlic
1 cup couscous
1/2 tsp salt (or salt substitute)
1/2 cup of grated Parmesan or Romano cheese
1 Tbs olive or canola oil
On the stove top, warm the olive oil in a big skillet and toss in the garlic and stems. Gently stir and saute over medium heat for a few minutes.
Next, except for the salt and cheese, combine everything else into a dark colored thin-walled metal pot and put on the lid. Then, put it into the sun oven, then focus the oven and let things cook for, at least, 4 hours. About 15 minutes before serving, stir in the salt and cheese.
Mmmmmn…good! I can’t wait till Spring gets here to have some of this.