Creamy White Bean Soup with Rosemary Bacon

4 slices thick cut bacon, chopped
1 tablespoon chopped rosemary
 
1 yellow onion, chopped
1-2 cups cubed butternut squash
1 red bell pepper, chopped
4 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon smoked paprika
Chili flakes, to taste
1 pinch kosher salt
1 pinch black pepper
2 tablespoons tomato paste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
4-5 cups low sodium vegetable broth
2 russet potatoes, peeled and diced
2 cans (14 ounces) white beans, drained
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese
 
Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute, then remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
 
Add the onion and cook 5 minutes, until golden. Add the butternut squash, bell pepper, carrots, celery, garlic, thyme, basil, oregano, paprika, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
 
Pour in the wine and broth, and add the potatoes. Simmer over medium heat for 20-30 minutes, until the squash is tender.
 
During the last 15 minutes of cooking, stir in the beans, kale, cream, and parmesan.
 
Serve the soup topped with the reserved rosemary bacon, additional parmesan, and fresh oregano, if desired.

Serves 6.

From Half-Baked Harvest blog, with some changes
 

Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes

Italian Sausage, Cabbage, and White Bean Stew

1 tablespoon extra-virgin olive oil
1 pound chicken sausage (especially sundried tomato), removed from casings and diced
1 large yellow onion, half minced and half sliced
2 garlic cloves, minced
2 15-ounce cans white beans (cannellini, Great Northern, or Navy), drained
1 1/2 cups white wine (or use 1 1/2 cups of the quart of chicken or vegetable stock)
1 quart chicken or vegetable stock
1 large (2 pound) savoy or regular cabbage, quartered, then sliced 1/4-inch thick
1/2 cup finely chopped sundried tomatoes
1 teaspoon salt, or more to taste
2 bay leaves
1 cup chopped parsley
1/2 cup to 1 cup freshly grated Parmesan cheese

Heat the olive oil on medium heat in a large, thick-bottomed pot.  Add the sausage and cook, stirring frequently.  When sausage has cooked on all sides, remove it with a slotted spoon and set aside.

Add the minced onion (reserving the sliced onion for later) and saute for 3-4 minutes, stirring often.  Add the minced garlic and cook for another 1-2 minutes.

Add one can of the beans (reserving the second can for later) and the white wine, and bring to a rolling boil.  Reduce to a simmer.  Cover and cook for 10 minutes.  Using an immersion blender, puree the beans and onions.

Add chicken or vegetable stock, sliced cabbage, sundried tomatoes, reserved sliced onion, remaining can of beans, salt, bay leaves, and browned sausage.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10 minutes.

To serve, sprinkle with chopped parsley and grated Parmesan cheese.

Serves 8.

From SimplyRecipes.com, with changes

Fluvuary Fiesta Soup! (Chicken and Sweet Potato Chili)

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1-2 sweet potatoes, peeled and chopped into half-inch cubes
1-2 tablespoons chili powder
1 tablespoon dried oregano
1 pound ground chicken
4 cups chicken stock
1 can white or black beans, drained and rinsed
1 cup frozen corn, thawed
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper

Heat oil in a large pot over medium-high heat.  Add the onion, garlic, bell pepper, and sweet potato.  Cook, stirring frequently, until the vegetables are slightly softened, about 10 minutes.  Stir in the chili powder and oregano, and cook, stirring, for 1 more minute.

Add the ground chicken and cook, stirring, until crumbled and combined with the vegetables.  Add the chicken stock and bring to a simmer, then cover and cook for about 15 minutes.

Add the beans, and cook for another 15 minutes uncovered.  

Add the corn, and cook for a few more minutes.  Season with salt and pepper, adding more salt to taste.  

Serve, with any of the following - sour cream, avocado, scallions, cilantro, cheese, and/or cornbread, as desired.

Serves 4 to 6.

Assembled from Eating Well blog (Chicken Chili with Sweet Potatoes) and Goop (Turkey and Sweet Potato Chili) and me!

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Cannellini Bean Curry

1/4 cup vegetable oil
Pinch of asafoetida
1 teaspoon brown mustard seeds
14 fresh curry leaves
1 small-medium onion, peeled and chopped
1/4-inch piece of fresh ginger, peeled and finely chopped
3 large cloves of garlic, peeled and finely chopped
Salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 rounded teaspoon ground coriander
2/3 cup coconut milk
2 cups cannellini (white kidney) beans, drained and rinsed
10 cherry tomatoes, halved if large, or 1 large tomato, sliced into thin wedges
1 teaspoon jaggery or brown sugar
3/4 to 1 teaspoon tamarind paste, or to taste
Handful of fresh or frozen grated coconut, to garnish (optional)
Handful of fresh cilantro leaves, chopped (optional)

Heat the oil in a large saucepan.  Add the asafoetida and, once it sizzles, add the mustard seeds.  Once they start to pop, add the curry leaves, then the onion, and cook until these are soft and golden, around 8-10 minutes.  Add the ginger and garlic and cook for 1 minute over medium heat.  Add the salt and powdered spices and stir for 30 seconds.  Add the coconut milk and 3/4 cup water and bring to the boil, then simmer for 10 minutes.

Add the beans and tomatoes and simmer for 5 minutes, allowing the flavors to marry.  Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry a little.  Taste and adjust the tartness, sweetness, and seasoning to taste.  Garnish with the grated coconut and cilantro and serve.

Serves 4.

From Anjum's New Indian by Anjum Anand

Spinach, Orzo, and White Bean Soup

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2-4 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.  Serve immediately.

Serves 4.

From DamnDelicious blog

Avocado, Cucumber, and White Bean Wrap

Soft Wrap Bread

White Bean Spread

Sliced avocados
Thinly sliced cucumbers
Other options: Arugula, thinly sliced sweet onion, tomato slices
Mayonnaise mixed with capers and harissa to taste

Spread bean spread on bread, add vegetables, drizzle with harissa and caper mayonnaise.

White Bean Spread

2 tablespoons extra-virgin olive oil
2 garlic cloves
1 can cannellini or great northern beans, drained and rinsed
1 tablespoon lemon juice
1/4 teaspoon cayenne
Salt and pepper to taste
1 to 2 tablespoons fresh herbs, if desired (basil, thyme, parsley, etc)

Put olive oil in a small bowl.  Smash garlic cloves with the side of a knife and put in the oil.  Squish around with a spoon to release garlic flavor.  Allow to infuse for a few minutes, then remove the garlic pieces and discard (or use for another recipe).

Puree garlicky olive oil and all ingredients together in a food processor or blender.  Adjust seasoning as desired.  Use as a dip for vegetables or bread or as a sandwich spread.

White Bean Soup with Bacon and Herbs

4-6 slices thick-sliced bacon, cut crosswise into 1/4-inch strips

2 tablespoons extra-virgin olive oil

1 Spanish onion, finely chopped

1 large carrot, finely diced

2 celery ribs, finely diced

4 garlic cloves, minced

1 fresh bay leaf

2 teaspoons chopped thyme

2 teaspoons chopped rosemary

1 pound Great Northern beans, soaked overnight and drained

10 cups chicken stock

Salt and freshly ground pepper

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.

Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil.

Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.

Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

Serves 8.

From Food & Wine

Red Winter Minestrone with Winter Greens Pesto

For the Winter Greens Pesto (makes more than you need for soup):

Greens from 1 bunch beets

Greens from 1 bunch turnips

1 bunch kale

2/3 cup extra-virgin olive oil

2 cloves garlic

1 ounce parmigiano-reggiano cheese

1/2 teaspoon kosher salt

Make Pesto:

Bring a large pot of salted water to a boil and set up a large bowl full of ice water.  Strip the beet greens, turnip greens, and kale from their coarse stems and wash them well.  Put each bunch, one at a time, into the boiling water, and cook until they turn bright green and fairly limp.  Use tongs to transfer immediately to the ice bath (where they can all swim together.)

Remove from the ice bath and squeeze out as much moisture as possible.  Puree the greens, olive oil, garlic, cheese, and 1/2 teaspoon of salt in a blender.  Taste and adjust seasoning, then reserve in the refrigerator, covered directly on the surface with plastic wrap.

For the Red Winter Minestrone:

1/4 cup + 2 tablespoons extra virgin olive oil (divided)

1 white onion, finely diced or grated

2 roma tomatoes, or two canned tomatoes, finely chopped or grated (leave out skins if using fresh)

4 cloves garlic, minced

1 handful parsley leaves

1 pinch chili flakes

1 bay leaf

1 teaspoon minced rosemary leaves

Kosher salt

1 leek, white and light green parts, cut into 1/2″ wide half-moons and well-washed

1 medium carrot, peeled and cut into 1/8″ thick circles

1/2 pound turnips, peeled and cut into 1/3″ cubes

1/2 pound beets, peeled and cut into 1/3″ cubes

1 cup dry white wine

Handful of green beans, cut into 1″ lengths

2 cups canned or cooked white beans (cannelini or similar) – reserve canning liquid or 3 cups of the cooking liquid if you cooked them yourself

Lemon juice (optional)

In a big soup pot, heat 1/4 cup of the olive oil over medium-high heat.  Add the onion, tomato, garlic, parsley, chili flakes, bay leaf and rosemary and 1/2 teaspoon kosher salt.  Cook, stirring occasionally, for about 5 minutes, then reduce the heat to medium-low.  Keep cooking until you’ve got a well-caramelized, somewhat uniform base (sofrito).  This will probably take at least 20-30 minutes.

Add the remaining 2 tablespoons of olive oil, and the leeks, carrot, turnips and beets.  Raise heat to medium-high again.  Cook, stirring occasionally, for 5 minutes.  Add the white wine and deglaze (scrape) the bottom of the pot with your spatula to dislodge any delicious browned bits.  Cook for 2 minutes to boil off most of the alcohol.  Add the green beans, white beans, and 3 cups of the bean cooking liquid and 2 cups of water (or, failing that, 5 cups of water).  Bring to a boil, reduce to a simmer, and cook for a few more minutes.  Taste and adjust seasoning.  It will certainly need more salt, and you might also like a squeeze of lemon juice.

Divide among heated bowls and serve with a generous dollop of the winter greens pesto, which can be stirred in.

Serves 4.

From Herbivoracious.com

Turkey Chili with White Beans

1 tablespoon vegetable oil

1-2 medium onions, chopped

1 1/2 teaspoons dried oregano

2 teaspoons ground cumin

1 1/2 pounds lean ground turkey

1/4 cup chili powder

2 bay leaves

1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons salt

1/4 teaspoon ground cinnamon

1 28-ounce can whole tomatoes

3 cups beef or chicken stock

1 8-ounce can tomato sauce

3 15-ounce cans small white beans, rinsed, drained

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Serves 8.

From Bon Appetit/Epicurious

Chard, White Bean and Potato in Chili, Basil and Tomato Broth

2 pounds tomatoes, quartered
2-4 fresh red chilies, thinly sliced
Olive oil, for coating

Olive oil, for cooking
2 onions, thinly sliced
3 garlic cloves, thinly sliced
1 large bunch fresh basil
5 cups vegetable stock
11 ounces potatoes (about 2 medium), peeled and diced
Medium bunch chard leaves
1 cup drained and rinsed canned cannellini beans 
Salt

Heat oven to 400°F.

Toss the tomatoes and chilies in an oven dish with enough olive oil to coat.  Season with salt and roast for 20 minutes or until the tomatoes are beginning to color.

Heat 2 tablespoons olive oil in a saucepan over medium heat.  Saute the onions and garlic for 7-8 minutes.  Chop the basil coarsely, add it to the pan, and cook for 2 minutes more.  

Add the roasted tomatoes to the saucepan along with about 2 cups of the vegetable stock.  Bring to a boil and simmer for 5 minutes.  

Blend tomato and onion mixture to a puree and pass through a sieve, saving the liquid and discarding the solids. Return the liquid to the pan.  Add the remainder of the stock, and bring back to a boil. Simmer for 10 minutes.  Season with salt.

Bring a small saucepan of water to boil, add the potatoes and simmer for 10-12 minutes, until almost done. Drain.

Cut the chard leaves at the base; discard the stalk ends.  Coarsely chop the leaves, stripping and removing any thick stalks and slicing them thinly.  Heat 2 tablespoons olive oil in a heavy saucepan over high heat.  Add the chard and saute, stirring, for 5-7 minutes, until tender.  Add the potatoes and beans and about a cup of the stock mixture.  Simmer for 5 minutes, until the potato is cooked and the stock is absorbed.

Ladle some of the stock mixture into shallow bowls and pile some of the vegetables in the center.

Serves 4.

From For the Love of Food by Denis Cotter

White Bean and Red Lentil Burgers

1/3 cup red lentils
2/3 cup water
3 cups cooked or canned white beans
1/2 onion, chopped
1 jalapeno, minced
1/2 cup breadcrumbs
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1/2 teaspoon salt
Grated zest of 1/2 lime

Combine the lentils and water in a medium saucepan and bring to a boil.  Reduce the heat and let simmer until the lentils are soft and the water is mostly gone, about 10 minutes.  Drain away any extra water and let the lentils cool.

Mash the white beans in a large bowl, then add the lentils and remaining ingredients.  If the mixture is too wet to hold its shape, add more breadcrumbs as needed.  Shape the mixture into patties and put them on an oiled baking sheet.  Chill in the fridge, covered, for at least 30 minutes or up to 4 hours.

Heat oven to 400° F.  Bake the patties for about 30 minutes, flipping them over halfway through the cooking time.  They should be golden on both sides when done.

Makes 8 large burgers.

From Thug Kitchen, with minor changes

Endive and Red Onions on White Bean Puree

Bean puree:
1 tablespoon olive or canola oil
1/2 onion, coarsely chopped
1 garlic clove, crushed
2 15-ounce cans cannellini beans, drained and rinsed
2/3 cup vegetable or chicken stock, or water
Salt and black pepper
2 tablespoons extra virgin olive oil
Juice of half a lemon

8 endives
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 red onions, peeled
1 tablespoon olive or canola oil

For the bean puree, heat the 1 tablespoon olive or canola oil in a saucepan and gently cook the onion until it is soft but not browned. Add the garlic, beans, stock or water, and seasoning.  Cook over medium heat for about 4 minutes.

Process the beans and their cooking liquid with the 2 tablespoons extra virgin olive oil and lemon juice, using a hand blender or food processor.  Taste and adjust the seasoning.

Halve each endive and lightly trim the bottoms, keeping the sections together.  Mix together the olive oil and vinegar, season with salt and pepper, then pour over the endive and onions and toss to coat.  Let stand for about 10 minutes.

Halve and then slice the red onions.  Heat 1 tablespoon olive or canola oil in skillet, then saute onions over low to medium-low heat until soft and well-browned.

Remove onions from skillet.  Add the endive halves to the skillet, and let brown on each side.  
Spoon the bean puree into a serving dish, reheating first if necessary.  Top with onions and endives.


Serves 4.

From A Change of Appetite by Diana Henry, with changes

Roasted Red Pepper and Cannellini Bean Dip

1/4 cup chopped fresh basil

1 teaspoon balsamic vinegar

1 16-ounce can cannellini beans, rinsed and drained

1 7-ounce bottle roasted red bell peppers, rinsed and drained

1 large garlic clove

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through the food chute. Stir in salt and black pepper.

Makes 8 servings.

From Cooking Light 

White Bean and Roasted Tomato Soup

3 large ripe tomatoes

2 tablespoons unsalted butter

1 medium onion, roughly chopped

3 garlic cloves, roughly chopped

1 cup dry white wine

3 cups small navy beans, rinsed in cold water, picked over, and soaked in water to cover overnight

4 cups chicken or vegetable stock or water

1 tablespoon pureed canned chipotles

2 tablespoons fresh lime juice

Salt and freshly ground pepper

Heat the broiler.  Broil the tomatoes for about 10 minutes, turning, until the skins are blackened.  Set aside.

In a saucepan over medium heat, melt the butter and sweat the onion and garlic for 5 minutes, or until translucent.  Raise the heat to high, add the wine, and bring to a boil.  Reduce for 10 to 15 minutes, or until the wine has completely evaporated.

Drain the beans.  Reduce the heat to medium, add the beans and stock, and cook uncovered for 45 minutes to 1 hour, or until the beans are cooked through.  Remove from the heat and add the pureed chipotles, lime juice, and salt and pepper to taste.  Stir to combine.  Break up the reserved tomatoes and add them to the soup.  Remove half the mixture and puree in a blender or food processor.  Return it to the pot, reheat, and stir well. 

May be made up to 2 days ahead, then kept covered and refrigerated.  Reheat, stirring, just before serving.

Makes 8 servings.

From Bold American Food by Bobby Flay

Roasted Vegetable Soup

2 to 3 parsnips, peeled, quartered lengthwise, and chopped

4 carrots, peeled, quartered lengthwise, and chopped

1 large red onion, chopped

1 head Savoy cabbage, cored and cut into eighths

8 fresh plum tomatoes, or canned

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 garlic cloves, minced

2 celery stalks, finely chopped

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch leaf spinach, well washed and chopped

Shaved Parmesan cheese, for garnish

Heat oven to 375°F.

Place the parsnips, carrots, onion, cabbage, and tomatoes, in separate piles on a large roasting pan and drizzle with 1 tablespoon of oil.  Sprinkle with salt and pepper.

Place the pan in the oven and roast for about 45 minutes, checking occasionally and removing any vegetables as they brown.  Do not allow them to burn.

Place a large stockpot over medium heat and, when it is hot, add the remaining 1 tablespoon oil.  Add the garlic and celery and cook until they are golden, about 3 minutes.

Roughly chop the cabbage and tomatoes and add them to the stockpot.  Add the remaining vegetables, beans, and chicken or vegetable stock.  Bring to a boil.  Lower the heat and simmer, uncovered, for 20 minutes. 

Add the spinach.

Serve immediately, garnished with the shaved Parmesan cheese, or cover and refrigerate for up to 2 days.

Makes about 10 cups.

From The Figs Table by Todd English and Sally Sampson

White Bean Soup

2 tablespoons olive oil

1 carrot, peeled and diced

1 onion, peeled and diced

3 garlic cloves, chopped

2 celery stalks, diced

1 fennel bulb, finely diced

1 teaspoon dried fennel seeds

1 tablespoons chopped fresh rosemary leaves or 1 teaspoon dried

1/4 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 head roasted garlic, peeled

2 cups cooked white cannellini beans, rinsed and drained

6 cups chicken or vegetable stock

1 bunch escarole or spinach, well-washed and torn apart

Place a large stockpot over medium heat and, when it is hot, add the oil.  Add the carrot, onion, garlic, celery, fennel, fennel seed, rosemary, red pepper flakes, salt, and pepper, and cook until the vegetables become translucent, about 5 to 10 minutes.

Add the roasted garlic, beans, and chicken or vegetable stock, and raise the heat to high.  Bring to a boil and lower the heat to low.  Simmer, uncovered, for 20 minutes.

Place half the soup in a blender or food processor and pulse until the mixture is thick but not completely smooth.  Return it to the stockpot.

Add the escarole or spinach, if desired, and cook until wilted.  Serve immediately, cover, and refrigerate for up to 3 days, or freeze up to 3 weeks.

Makes about 8 cups.

From The Figs Table by Todd English and Sally Sampson

White Bean and Black Kale Minestra with Farro

1 cup navy, cannellini, or other white beans, soaked
3 garlic cloves, peeled and crushed
A few sage leaves, a bay leaf, 4 parsley sprigs
1 1/2 teaspoons sea salt
3/4 cup farro, covered with cold water for at least 1 hour

2 to 4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3/4 cup diced carrot
3/4 cup diced celery
3/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 garlic cloves, crushed and chopped
2 tablespoons tomato paste
Splash of red or white wine or water
4 cups shredded black, Russian, or regular kale leaves
Sea salt and freshly ground pepper
One 15-ounce can organic diced tomatoes with juice

Extra virgin olive oil
Parmigiano-Reggiano for grating
1 cup bread crumbs browned in oil with minced rosemary (optional)

Drain and rinse the beans and put them in a pot with 10 cups water and the aromatics.  Bring to a boil, reduce the heat to a simmer, and cook, covered, for an hour.  Add 1 1/2 teaspoons salt and continue cooking until the beans are tender, another 30 minutes or so.  Pick out the garlic cloves and herbs.  Drain the beans and reserve the liquid.

Heat the oil in a wide soup pot.  Add the onion, carrot, celery, herbs, and garlic.  Cook over medium heat, giving the contents a stir every so often, until softened, aromatic, and golden, about 15 minutes.  Stir in the tomato paste and continue cooking for 5 minutes, or until there is a glaze on the bottom of the pan, then add the wine to deglaze the pan.  

Add the kale, the drained farro, 1 teaspoon salt, and 1 cup water.  After a few minutes, when the kale has wilted, add the tomatoes and the beans and their liquid.  Bring to a boil, then reduce the heat to low, cover the pot, and simmer slowly until the farro is plump and tender, about 25 minutes.

Taste for salt and serve with freshly ground pepper, a spoonful of good olive oil, a grating of cheese in each bowl - and bread crumbs if desired..

Makes 3 quarts.


From Vegetable Soups by Deborah Madison