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

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