Are you world weary?
World Weary. That was an iconic Noel Coward song if you don’t recognize the reference. You can play it by clicking the link that follows. Sit back and enjoy a moment in a gentler time. (World Weary.)
Not too hard to be world weary of late.
What better, then, than a bowl of hot white bean soup? Kick back and enjoy that, too.
This recipe is adapted from one that appears in The New York Times. You will find the link to the original NYT recipe here. I used Rancho Gordo Marcella beans in this recipe. If you aren’t familiar with Rancho Gordo, look them up online. They carry a wide variety of dried beans and the quality and freshness of their beans is top notch. I particularly enjoy their Marcella bean. It’s a bean grown from Sorana seedstock, a kind of cannellini bean with a thin skin and very creamy texture. This particular bean was a special favorite of the late cookbook author Marcella Hazan.
White Bean and Spinach Soup
Ingredients
- 2 T. Extra virgin olive oil
- 1 Medium onion (diced)
- 1 Large carrot (sliced into rounds)
- 1 Stick celery (chopped)
- Salt to taste
- 2 Large garlic cloves (minced)
- 1 14-ounce Can chopped tomatoes (with their juice)
- 6 C. Water
- 1 T. Better Than Bullion paste (or vegetable broth powder)
- 1 T. Tomato paste
- 1 t. Oregano
- 1 Medium Yukon Gold potato (peeled and large diced)
- 1 Bouquet Garni containing a bay leaf, parsley sprigs)
- 1 Piece of Parmesan rind
- 1/2 Pound fresh spinach
- 1 14-ounce can white beans or equivalent amount of cooked dried beans
- Freshly-ground black pepper
- Salt
- Grated Parmesan for Serving
Directions
- Step 1 Heat oil in a large Dutch oven or soup pan and saute onion, carrot and celery until they are soft. Add minced garlic and a large pinch of salt and cook for an additional thirty seconds. Add tomatoes and cook down for about 5 to 10 minutes.
- Step 2 Add water, tomato paste, bullion paste (or powder), oregano, potato and salt to taste. Add bouquet garni. Cover and simmer for 10-15 minutes until the potatoes are cooked through.
- Step 3 Stir in fresh spinach and simmer for about 10 minutes–long enough to wilt the spinach without losing its bright green color. Add the beans and continue to heat.
- Step 4 Serve sprinkled with grated Parmesan. Serve garnished with shards of Parmesan, chopped parsley (or cilantro), and slices of plum tomatoes.
