Pomodoro’s White Bean Soup
1 lb. navy beans, rinsed, picked through and soaked overnight
2 tsp. salt
1 Tbsp. olive oil
1 small or 1/2 medium onion cut into 1/2-inch dice
3 cloves garlic, pressed or minced
1 large starchy potato, peeled and cut into 1-inch dice
1 large or 2 medium carrots, thick end halved lengthwise and cut into 1-inch slices
1 small to medium zucchini quartered lengthwise and cut into 1-inch slices
1/2 leek, white part only, thinly sliced
1/4 head Savoy cabbage, core removed, cut into 1-inch slices
2 cups sliced kale, tough stems removed
1 15.5-ounce can crushed tomatoes (Muir Glen preferred) or 3 to 4 ripe tomatoes, peeled, cored, seeded and cut into 1/2-inch dice
2 sprigs thyme
Freshly ground pepper
1/4 cup coarsely chopped fresh parsley, for serving
Best-quality olive oil
Freshly grated Parmesan cheese
Grilled or toasted crusty European style bread
Cook’s note: Soaking the beans does take some planning, but we did find their texture is creamier.The flavor of the soup is even better on the second day so although the recipe is quite generous, you will welcome the leftovers.
The soup does not come out quite as clean tasting with canned beans, but they will do in a pinch. Two 15.5-ounce cans of beans can be substituted for the dry beans and two cups of chicken stock should be added along with water to almost cover the other vegetables.
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Cook the beans in eight cups of water seasoned with 2 teaspoons table salt in a large soup pot until very tender, about 30 to 40 minutes. Heat a skillet over medium heat. When hot, add the tablespoon olive oil and cook the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional minute.
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Transfer the onion/garlic mixture to the soup pot along with all the other vegetables and the thyme. If necessary, add a bit more water to almost cover the vegetables. Bring to a boil and reduce heat to maintain a lively simmer. Cook until the vegetables are very tender, about 30 to 40 minutes. Taste for seasoning, adding salt and freshly ground black pepper as needed. Serve with a drizzle of olive oil, sprinkling of parsley and Parmesan cheese and a thick slice of bread.
Makes 8 generous servings.
Unsoaked Beans Variation
Increase the water to 9 cups and simmer the unsoaked beans until very tender, about an hour. Proceed with the rest of the recipe.
Canned Beans Variation
Omit the pound of beans in the above recipe and substitute two 15.5-ounce cans of cannellini beans along with their liquid. Add the sauteed onion and garlic to the beans along with the other vegetables and thyme sprigs, two cups of chicken stock and water to almost cover. Proceed with the rest of step 2.