So the Souperbowl Challenge is in full swing, and I got to prepare a hearty bean and vegetable soup on Sunday for piles of shoppers braving the snowy day on foot, sled, cross-country skis, and snowshoes. I don’t know if it was the day of record snow and festive mood or this particular soup, but I couldn’t ladle it out fast enough. It uses our glorious local yellow-eye beans from Island View Farm,
which can be used in any recipe that calls for navy beans (think baked beans), with the difference that they don’t fall apart and turn to mush. Creamy on the inside but slightly firm, with a mild taste, they’re just the right everyday bean for soup, baked beans, bean dip, etc.With local carrots and onions, and served with Gerard’s bread (available Wednesday and Sunday afternoons), this soup was just the thing for a snowy day. Submit your favorite soup recipe with local ingredients by this Friday, and don’t forget to sign up for our soup making class on Tuesday, January 12 at 6 p.m. There are still some spots left (register at the Customer Service Desk in person or by phone, 861-9700).
Rustic Bean & Vegetable Soup
For the beans:
3 cups yellow-eye beans (dry), soaked overnight
1 carrot, peeled
2 ribs celery, halved
1 onion, quartered
1 head garlic, halved across the equator (remove some of the dry peel)
Stems from 1 bunch Italian parsley, tied with a piece of kitchen twine
2 Tbs. salt
1 tsp. ground black pepper
1/4 cup extra-virgin olive oil
For the soup:
1/4 cup extra-virgin olive oil
3 large carrots, peeled and diced
5 ribs celery, diced
2 leeks, white and light green parts only, diced
4-6 cloves garlic, minced
pinch red chili flakes (to taste)
1 Tbs. fresh rosemary, minced
2 cups canned whole tomatoes, drained and chopped
1/2 cup parsley, minced
Serve with:
Red Hen or Gerard’s bread, sliced
Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stems. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 45 minutes; the fresher the beans, the shorter the cooking time.) Discard the parsley stems and vegetables. Add the salt, pepper and olive oil. Let the beans cool in the liquid.
Prepare the soup: Meanwhile, pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, anywhere from 10-30 minutes, depending on how soft you like your vegetables. Season to taste with salt and pepper. Just before serving, add the parsley. Serve with fresh, crusty bread. Serves 6 to 8.
Adapted from The New York Times
