In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Three Bean Soup with Gremolata

By Diane Rossen Worthington

http://www.JewishWorldReview.com | Did you know that beans are high in protein, naturally low in fat and full of important daily nutrients like fiber, iron and calcium? In short, they are really good for us. Give me a bean salad, a bean stew, a bean dip or pasta with beans, and I am happy. Bean soups are another favorite dish because they are substantial, inexpensive and delicious. And perfect for cool fall weather.

I like to blend different bean varieties together in this soup. Each bean offers its own distinct color and flavor. Remember that the age of the beans will determine how long it takes them to soften. It's difficult to know exactly how old your beans are, so be patient if the soup takes a bit longer to cook than the instructions suggest. I like to soften the beans overnight, giving them plenty of time to swell up to three times their original size. You can also use the quick soak method if you are in a hurry.

I am partial to this creamy bean soup accented with the herbal citrus notes of the gremolata topping. Traditionally used as a garnish for osso bucco, gremolata is a savory herb blend of lemon peel, garlic and parsley, and it's the perfect finishing touch to the subtle bean flavors in this soup.


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This hearty vegetarian soup makes enough for a crowd, or you can freeze half of it for another meal. You can prepare this two ways: For a pleasantly coarse texture, follow the instructions exactly; for a smoother soup, thoroughly puree the ingredients in a food processor, blender or right in the pan with a hand blender. (The beans must be very soft for a smooth puree.) The soup is filling, so plan your menu accordingly.


Serves: 8

  • 1 cup dried pinto beans
  • 1 cup dried kidney beans

  • 1 cup dried white beans

  • 2 tablespoons olive oil

  • 2 medium onions, finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 2 medium celery stalks, finely chopped

  • 1 (one pound) can diced tomatoes

  • 8 cups chicken or vegetable broth

  • 2 cups water

  • 3 garlic cloves, minced

  • 1/4 cup finely chopped parsley

  • 1 bay leaf

  • Salt and freshly ground black pepper, to taste

  • Gremolata

  • 2 garlic cloves, minced

  • 1/4 cup chopped parsley

  • Zest of 1 lemon, finely chopped

1. In a very large bowl, cover beans with cold water and soak overnight. If you prefer to do a quick soak method, bring the beans and water to a boil in a large pot, for 2 minutes, cover, and let stand for 1 hour.

2. Drain soaked beans and set aside.

3. In a large soup pot, heat olive oil on medium high heat. Add onions and saute about 3 minutes. Add celery and carrots, and continue to saute for about 3 more minutes.

4. Add beans, tomatoes, broth, water, garlic, parsley and bay leaf. Cover and bring to a boil. Reduce the heat to medium and simmer, about 1 hour or until beans are tender. (This may vary depending upon the age of the beans.) Remove bay leaf.

5. Place half of the soup in a blender or food processor and process until pureed. Return pureed soup mixture to pot containing the rest of the soup. Add salt and pepper, and taste for seasoning. Or, using a hand blender, process the soup until it is partially pureed, leaving some texture.

6. To make the gremolata: Combine the garlic, parsley and lemon zest in a small bowl.

7. To serve: Ladle the soup into bowls and garnish with gremolata. Serve immediately.

ADVANCE PREPARATION: Soup may be prepared 3 days in advance, covered and kept in the refrigerator until ready to serve. It also may be frozen. Reheat on medium heat and season to taste before serving. Gremolata may be prepared 4 hours ahead, covered and kept at room temperature.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.