On a particular rainy spring day, the phone rang... it was my son calling from Tuscany as I was making this soup, how crazy is that!!! Karma. I suppose he was really on my mind and he inspired me to want to re-create certain Italian aromas and flavours in my own kitchen. This is a earthy soup... even better the next day, and the day after that! You really do need a cold and rainy day to make this soup, it fills the house with warmth and happiness. The KEY to the depth of flavour is the ROSEMARY!
Overnight, soak 2 cups of any small white bean, so navy, cannelli etc. Make sure to have at least 3 inches of water above the beans as they really do expand.
In a large Creuset or soup pot, sauté:
2 large diced onions
2 larger diced carrots
1 large red pepper
2 or 3 ribs of diced celery
3 minced cloves of garlic
Some paprika (put paprika in most anything you cook... adds great depth)
Add 1 tbsp. Chilli flakes, 2 tbsp. dried rosemary (needs to be dried) and 2 tbsp. dried or fresh thyme. Now the house is singing!
Let all of this meld on a medium heat.
Then, add half of a large can of diced tomatoes, and add the pre-soaked beans. Cover the mixture with about 5 cups of chicken stock or vegetable stock. Add a couple of bay leaves. Bring to a boil and then let simmer slowly... for HOURS! You may need to add water at some point if it gets too thick. Once the beans are cooked through, remove about 1/3 of the soup and blend or purée, and add back to the pot. This gives it a nice velvety background texture.
At this point, add a package of frozen chopped spinach (better than fresh in this recipe) and wow, this really lifts the soup to another level. Also add about 1/4 cup lemon juice or juice of half a lemon. This really brings it all together, ties the flavour loop!
I like to serve this soup with shaved Parma on top and a warm loaf of the Spelt Bread. The rich and earthy flavours will take you to Italy... even if only in your mind. It's so worth it!
Overnight, soak 2 cups of any small white bean, so navy, cannelli etc. Make sure to have at least 3 inches of water above the beans as they really do expand.
In a large Creuset or soup pot, sauté:
2 large diced onions
2 larger diced carrots
1 large red pepper
2 or 3 ribs of diced celery
3 minced cloves of garlic
Some paprika (put paprika in most anything you cook... adds great depth)
Add 1 tbsp. Chilli flakes, 2 tbsp. dried rosemary (needs to be dried) and 2 tbsp. dried or fresh thyme. Now the house is singing!
Let all of this meld on a medium heat.
Then, add half of a large can of diced tomatoes, and add the pre-soaked beans. Cover the mixture with about 5 cups of chicken stock or vegetable stock. Add a couple of bay leaves. Bring to a boil and then let simmer slowly... for HOURS! You may need to add water at some point if it gets too thick. Once the beans are cooked through, remove about 1/3 of the soup and blend or purée, and add back to the pot. This gives it a nice velvety background texture.
At this point, add a package of frozen chopped spinach (better than fresh in this recipe) and wow, this really lifts the soup to another level. Also add about 1/4 cup lemon juice or juice of half a lemon. This really brings it all together, ties the flavour loop!
I like to serve this soup with shaved Parma on top and a warm loaf of the Spelt Bread. The rich and earthy flavours will take you to Italy... even if only in your mind. It's so worth it!
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