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Delving further into the “Soup Suppers” cook book, I came across a recipe for Tuscan Bean Soup. For the recipe you’ll need dried cannellini beans, extra-virgin olive oil, an onion (about 1 cup), a medium carrot (about 1/2 cup), medium potato (about 1 cup), chicken or beef broth, 2-3 fresh sage leaves or dried sage or marjoram, 3 large cloves garlic, 6 cups water, coarse sea salt, freshly ground pepper, frozen chopped spinach or kale, or freshly shredded kale or Savoy cabbage. Garnishes are thin croutons and extra-virgin olive oil. Once again, I used a quick soak method for preparing my beans.
I hope everyone had a nice holiday and with a new year, I needed something to get me going.
I have a nephew, who when younger (he’s turning 31 next week), his fraternal grandmother made beef barley soup for his birthday celebration. It was the highlight of the party as it was thick and heartwarming. His grandmother hasn’t been well the past few years and I wanted to see if there was a record of her recipe. I reached out to her daughter who was able to locate it. Her recipe contained a handful of ingredients and minimal seasoning, but I was able to duplicate it and add my own touches. His grandmother prepared the soup in a crock pot, which I had, however, the next time I’ll prepare it on the stovetop. For the recipe you’ll need beef chuck meat, 1 package of oxtails, soup bones, flour, canola oil, butter, 28 ounce can crushed tomatoes, pearl barley, kosher salt, freshly ground pepper, soup vegetables.
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