Sometimes I like spending all day in the kitchen. Sometimes a plan doesn’t work out the way you think it will.
I got my CSA box full of greens, and assumed most of them would work well in a cannellini bean soup. I was wrong. I didn’t know what most of the greens were, and as it turned out, most were too bitter and over powered the flavors in the soup. So I just fished out most of the greens and ended up with delicious soup anyway, a little less green than originally planned.
You can make this with canned beans and chicken or vegetable broth from a box, or water. This soup would probably take a whopping 20 minutes to cook. But I really wanted freshly cooked beans, and happened to have bones from a roasted chicken in the freezer, so mine took a bit more time.
Cannellini bean soup
- 1 pound dried cannellini beans
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 shallot, minced
- Red pepper flakes
- Fresh oregano, minced
- 2 leeks, halved, 1/2″ thick slice (use white part only)
- 3 celery stalks, sliced
- 4 carrots, diced
- 28 ounce can whole san marzano tomatoes, crushed by hand
- Rind of parmigianno-reggiano
- Chicken stock, or vegetable stock, or water
- Fresh greens of your choice (I’ll stick with spinach next time)
- Salt and pepper to taste
Soak beans overnight, covered. The next day, rinse and drain beans. Add enough water to cover beans by 1″ in a crockpot, and cook on the low setting until just tender. This took about 4 hours for me, but it will depend on how fresh your beans are.
Heat olive oil in a deep pan. Saute garlic, shallots and red pepper flakes until fragant. Add leeks, oregano, celery and carrots and saute for 5 minutes longer. Add hand crushed tomatoes, broth, beans and parmigianno-reggiano rind, and continue to cook for 15 minutes. Add chopped spinach until wilted. Season with salt and pepper to taste. Remove rind from soup. Serve with a snow flurry of parmesan.
I made my chicken stock by covering the chicken carcass with water. Add a quartered onion (skin on), a couple of carrots, halved, pepper corns, bay leaf, and carrot tops or Italian parsley. Bring to a boil, reduce to simmer. I usually use my crock pot.
Paige is ready for Halloween, thanks to Grandma Sherry. Are you?