Oct 12, 2010

fall soup


I can't wait to try this yummy fall soup! I love this time of year when you are bundled in comfy sweaters sipping cider and soup.
Tuscan White Bean Soup with Kale
2 cups (more or less) dried cannelleni beans
soaked overnight in plenty of filtered water
1/4 c olive oil
1 large onion, diced
3 cloves garlic, finely chopped
1 - 1.5 cups carrots cut to a small dice
8 (or so) ripe tomatoes, peeled, seeded and chopped
1-3 bunches tuscan kale, de-ribbed and blanced in salted water for a few minutes and drained.
2 springs rosemary
a lot of fresh thyme
leaves from a few springs of oregano
pinch of red chili flakes
salt and pepper
Beans: after soaking overnight, bring to a boil and then simmer until soft, about 1 1/2 hours. Once the beans are done, add 1 T of salt so the broth and beans taste delicious on their own. (Do not drain or discard broth).

Cook onions and garlic in olive oil over medium heat with a pinch of salt until soft. Add rosemary, thyme, and oregano (all chopped however you like). Then add carrots and cook until mixture is soft and tastes good. Add salt and pepper if necessary (as Alice Waters always instructs) so the mixture tastes good as you go. When aromatics are tasty, add tomatoes and juice. It is my personal opinion that peeling, seeding and chopping tomatoes is basically kitchen heroics, and not altogether necessary. But it does make for a prettier, unseedy soup. And it's really not that bad. Finally add a pinch of chili flakes. Cook until well mixed.
Add cooked beans and enough broth to make a good soup. If you don't have enough broth, add more water. Bring to a boil. Turn heat down and simmer. Stir in kale.
Add salt and pepper if necessary and garnish with parmesan when serving. Enjoy with a friend!

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