Donna Walsifer
souper january #2
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.
Once your beans are cooked, you can prepare the soup by sautéing the chopped onion and carrot in extra-virgin olive oil. After approximately 10 minutes, add the diced potato, the broth, sage and chopped garlic. The beans are added to the pot and water is added to cover, about 6 cups. The pot is covered and brought to a boil. The heat is reduced and simmers partially covered for 40 minutes to one hour, or until the beans are tender. Although I used the quick soak method for my beans, the soup simmered for an hour to get the beans tender.
To finish the soup, I used an immersion blender to purée half of it and finished it by adding fresh baby spinach to the pot. A rough chop should have been done for a nicer presentation.
Overall, the soup was delicious, hearty, not filling, and flavorful. The soup keeps in the refrigerator for a week, but the beans do not freeze well. A little planning is needed to prepare this soup, but it’s easy and not much chopping involved.
To finish the soup, I used an immersion blender to purée half of it and finished it by adding fresh baby spinach to the pot. A rough chop should have been done for a nicer presentation.
Overall, the soup was delicious, hearty, not filling, and flavorful. The soup keeps in the refrigerator for a week, but the beans do not freeze well. A little planning is needed to prepare this soup, but it’s easy and not much chopping involved.
Tuscan Bean Soup
From “Soup Suppers”
Arthur Schwartz
HarperPerennial, a Division of Harper Collins Publishers ©1994
Serves: 6 to 8
Ingredients
1-pound dried cannellini, rinsed and picked over
1/4 cup extra-virgin olive oil, preferably Tuscan
1 medium onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
1 medium potato, cut into 1/4-inch cubes (about 1 cup)
1-3/4 cup chicken or beef broth, homemade or canned
2 or 3 fresh sage leaves, 2 teaspoons dried leaf sage, or 1/4 to 1/2 teaspoon marjoram
3 large garlic cloves, coarsely chopped
6 cup water
Coarse sea salt and freshly ground black pepper
1/2 of a 10-ounce package frozen chopped spinach or kale, defrosted or 2 cups finely shredded kale, or 2 cups finely shredded Savoy cabbage
Thin croutons
Extra-virgin olive oil
Advance Preparation: Can be kept refrigerated for up to a week; the beans suffer if you freeze the soup.
*Donna’s Notes: If you’re short on time, there are two methods by which you can you prepare the beans more quickly. The Quick-Soak Method has you cooking the beans in a pot of simmering water for one hour or by par-cooking them in an InstaPot/pressure cooker for two minutes.
From “Soup Suppers”
Arthur Schwartz
HarperPerennial, a Division of Harper Collins Publishers ©1994
Serves: 6 to 8
Ingredients
1-pound dried cannellini, rinsed and picked over
1/4 cup extra-virgin olive oil, preferably Tuscan
1 medium onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 1/2 cup)
1 medium potato, cut into 1/4-inch cubes (about 1 cup)
1-3/4 cup chicken or beef broth, homemade or canned
2 or 3 fresh sage leaves, 2 teaspoons dried leaf sage, or 1/4 to 1/2 teaspoon marjoram
3 large garlic cloves, coarsely chopped
6 cup water
Coarse sea salt and freshly ground black pepper
1/2 of a 10-ounce package frozen chopped spinach or kale, defrosted or 2 cups finely shredded kale, or 2 cups finely shredded Savoy cabbage
Thin croutons
Extra-virgin olive oil
- Soak the beans overnight in cold water to cover by several inches*.
- In a 4- to 6-quart sauce pan, warm the olive oil over medium-low heat and sauté the onion and carrot until tender, about 10 minutes.
- Add the potato, broth, sage and garlic.
- Drain the beans and add them, along with enough water to cover, about 6 cups. Cover and bring to a boil. Reduce heat, partially cover, and simmer steadily for 40 minutes to 1 hour, until the beans are very tender.
- Ladle out about half the beans and pass through a food mill back into the pan with the remaining beans. Or purée in a blender or food processor. Or use an immersion blender, being careful not to purée all the beans.
- Return the soup to a simmer, stirring frequently.
- Taste and correct seasoning with salt and pepper.
- Add the defrosted spinach or kale, or finely shredded fresh kale or cabbage and simmer about 15 minutes
- Serve in wide bowls, topped with a thin crouton and drizzle of olive oil.
Advance Preparation: Can be kept refrigerated for up to a week; the beans suffer if you freeze the soup.
*Donna’s Notes: If you’re short on time, there are two methods by which you can you prepare the beans more quickly. The Quick-Soak Method has you cooking the beans in a pot of simmering water for one hour or by par-cooking them in an InstaPot/pressure cooker for two minutes.