White Bean Soup

Pomodoro's Restaurant Copycat Recipe

Makes 8 servings

1 pound navy beans, rinsed, picked through and soaked overnight
2 teaspoons salt
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, pressed or minced
1 large starchy potato, peeled and cut into 1 inch dice
2 medium carrots, thick end halved lengthwise and cut into 1 inch slices
1 small  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 oz.) can crushed tomatoes
2 sprigs thyme
freshly ground pepper
1/4 cup coarsely chopped fresh parsley, for serving
good quality olive oil
freshly grated Parmesan cheese
grilled or toasted crusty European style bread

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.

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.

1 comment:

  1. Nice blog!! Looks delicious, feel like grabbing the roll right away. Thank you Chowringhee Satya Niketan