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Vegetable Soup in Bean Broth
Ingredients (Serves 4)
1
 Red onion coarsely chopped
1
 Stalk celery coarsely chopped
150 gr. (5.3 oz.)
 Green beans cut into pieces about 2" long
1
 Large carrot cut into bite sized chunks
60 gr. (2 oz.)
 Sweet peas
4-5
Mustard leaves minced
1/4 cup mint
 Mint leaves minced
3
 Bay leaves
1 liter (1 quart)
 Creamy bean broth (obtained from boiling dried beans)
2 Tbs.
 Pre-cooked dried beans
•
 Parmigiano Reggiano or Grana Padano cheese rind, cut into 1/3" chunks
•
 Extra virgin olive oil (EVOO)
•
 Coarse salt to taste
•
 Freshly ground black pepper to taste
Preparation
•
 Sautè onion in a deep pan on medium-low heat, being careful not to let brown too much.
•
 Add celery and mustard leaves and sauté for a few minutes longer.
•
 Add carrots and green beans and sauté for about 5 minutes.
•
 Increase heat and ladle creamy bean broth to cover the ingredients and simmer for a few minutes.
•
 Add bay leaves, minced mint leaves.
•
 After a few minutes add pre-heated creamy bean broth and cook for 15 minutes on medium heat.
•
 Add chunks of cheese rind and cook for another 15 minutes.
•
 Add fresh sweet peas and let simmer for a few minutes longer.
•
 Turn off heat, add pre-cooked dried beans and let rest for about 15-20 minutes.
•
 Serve with freshly grated Parmigiano Reggiano or Grana Padano cheese and drizzle EVOO on top.
Garden Greens: image 1 of 12 Chopped Onion: image 2 of 12 Chopped Celery: image 3 of 12 Simmering Chopped Mustard Leaves: image 4 of 12 Simmering Chopped Onion and Celery: image 5 of 12 Chopped Carrots and Green Beans: image 6 of 12
Simmering Chopped Carrots and Green Beans: image 7 of 12 Creamy Bean Broth: image 8 of 12 Simmering Chopped Carrots and Green Beans: image 9 of 12 Chopped Mint and Bay Leaves: image 10 of 12 Soup Cooking: image 11 of 12 Vegetable Soup in Bean Broth: image 12 of 12
Click on the images above to see larger pictures
Comments
•
 This soup started with the vegetables ready to be picked from my mini vegetable garden, which in this case were green beans, fresh sweet peas, mustard, mint, and bay leaves.
•
 Adding Parmigiano Reggiano or Grana Padano cheese rind, cut into 1/3"" chunks to vegetable soups is a tradition in the countryside of the Emilia Romagna region of Italy, where I come from. In addition to adding a delicious flavor to the soup, the partially melted, thoroughly softened chunks add a chewy texture as well. Try it, it is truly delicious.
•
 The EVOO drizzled on top when serving may be flavored with your favorite aromatic herb or seeds.
Wine and Beverage Pairing
•
 Lambrusco, Toscana IGT Merigge, Chianti DOCG, Occidental by Caliscana, Sangiovese, Primitivo di Manduria DOC, Lacryma Christi del Vesuvio DOC, Toscana IGT Occhini, Cannonau di Sardegna DOC.


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    June 22, 2010
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