Italian Bean Soup
You can use any combination of dried beans for this recipe; it is a great way to clear your pantry of those partially used bags of beans.
SERVES 8
INGREDIENTS
- 3 cups mixed dried beans
- ½ bunch spinach
- 1 small onion
- 1¼ cup tomatoes
- 1 large carrot
- 1 small stalk celery
- 2 cloves garlic
- 1 tablespoon olive oil
- 8 cups Basic Beef Broth
- 1 teaspoon oregano
- ½ cup cooked leftover pasta (small shells or similar)
- Romano cheese (optional)
Soak the beans overnight in cold water, then drain.
Tear the spinach leaves, discarding the stems. Chop the onion and crush the tomatoes. Julienne the carrot and celery, and mince the garlic.
In a large saucepan or soup pot, heat the oil to medium. Add the onion and garlic, and sauté for 3 minutes. Add the beans, broth, and oregano; bring to a boil, reduce to a simmer, and cook for 45 minutes.
Add the tomatoes, carrots, and celery. Simmer for 15 minutes.
Stir in the spinach and the pasta and simmer for 5 minutes.
Grate the Romano to use as a garnish for each individual serving.
Easy Slicing with the Mandolin
A slim metal or plastic board with a planelike blade, known as a mandolin, makes cutting delicate julienne strips and paper-thin slices into child's play. These once-rare tools have become widely available. Compact, inexpensive Japanese models, like the Benriner, are a great choice. They usually sell for about $25 and slip into a knife drawer easily.
