Italian Lentil Soup.

 

Italian Lentil Soup

Lentils have been used in cooking since the early times of the Roman Empire.  This Soup is not only delicious, it is so easy to make

Ingredients
1/4 cup olive oil
1 medium onion
2 medium carrots
2 to 3 garlic cloves
2 to 3 celery stalks

1/2 cup white wine
14 oz can crushed San Marzano.tomatoes 

2 cups lentils, rinsed and picked over
8 cups chicken broth

large bay leaf

1/2 teaspoon dried thyme

fresh basil leaves.

S&P to taste.

optional, 1/2 teaspoon red pepper flakes

Directions:

Heat large pan then add 1/4 cup olive oil.  Add onion and sauté until softened.  Add the minced garlic and cook for just 1-2 minutes more.  

Increase heat to medium-high, add 1/2 cup white wine, cook for additional minute or so.

Add the remaining cut vegetables, crushed tomatoes and lentils. Cook for 1/2 hour

Finally add 1 bay leaf, 1/2 teaspoon dried thyme, 4-5 basil leaves, and salt and pepper to taste.  As an option you can add 1/2 teaspoon red pepper flakes.

Bring to a boil and then reduce heat to medium.  Partially cover and simmer for 30-40 minutes or until the lentils are soft.  Adjust the consistency of the soup by adding water.

Creamy White Bean Soup

 

Creamy White Bean Soup

Ingredients:
2 tablespoons extra-virgin olive oil 
1 medium yellow onion, chopped 
3 medium celery stalks, chopped 
1 tablespoon minced garlic 
1 tablespoon dried Italian seasoning 
½ teaspoon crushed red pepper 
2 (15-ounce) cans no-salt-added great northern beans, rinsed 
1 (2-ounce) Parmesan cheese rind (optional) 
4 cups unsalted vegetable broth 
½ teaspoon salt 
½ teaspoon ground pepper 
1 fresh or dried bay leaf 
½ teaspoon grated lemon zest 
2 teaspoons lemon juice 
2 tablespoons grated Parmesan cheese 
Chopped fresh flat-leaf parsley for garnish

Directions:
Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.

Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)

Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

Lemony Corona Beans with Olive Oil and Garlic

Lemony Corona Beans With Olive Oil And Garlic

Corona Beans– giant buttery white beans seasoned with olive oil, garlic, fresh herbs and lemon zest. Serve as a vegan main or side dish or add to salads and Buddha Bowls. Rancho Gordo.com for heirloom beans.  They sell the best beans.

Ingredients:
1 lb dry Royal Corona Beans (or substitute white beans or cannellini beans), soaked in water 4–12 hours with 2 tablespoons salt.  (see notes)
2 teaspoons kosher salt
2 bay leaves
3 celery sticks, cut into 3 inch pieces
1 onion, quartered
4 garlic cloves, smashed
a few fresh sage leaves or thyme sprigs ( optional)
3 tablespoons olive oil
zest of one lemon
¼ cup fresh parsley leaves
salt and pepper to taste
Aleppo chili flakes ( or regular), optional.
another option: a couple spoonfuls of Chermoula , Gremolata or Zhoug

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Directions:

Place soaked beans in a large dutch oven ( or Instant Pot) and cover with 3-4 inches of water.  Add salt, celery, garlic, onion, bay leaves and herbs.

Bring to a boil, lower heat and cover, simmering until tender, about 1 ½-2 hours.

Drain, saving liquid and remove aromatics. Place in a serving dish or back into the pot, adding back ½ cup-1 cup of the warm cooking liquid, olive oil, lemon zest, fresh Italian parsley and salt and pepper to taste.

For an extra burst of flavor stir in a couple tablespoons of chermoula, gremolata or zhoug!

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Notes

To make in the instant pot, place the soaked beans and cover with 4 inches of water. Add salt, celery, garlic, onion, bay leaves and optional herbs. Add a tablespoon of oil ( to minimize foaming)

Pressure cook Royal Corona Beans on High for 60 minutes. Naturally release. Continue with recipe. Pressure cook White Beans 25-30 minutes, Cannellini Beans 35-40 minutes.

*Adding salt your soaking water and your cooking water will actually help soften tough skins ( it helps break apart the calcium and magnesium ions in the outer skin) which makes the skin softer and more permeable, allowing water to penetrate more easily into the bean itself, and promotes even cooking. I realize there are a lot of opposing views on this out there- and for years I never salted until after cooking, but I’ve found I have better results ( better texture and flavor) with salting- and especially salting the soaking water. Do whichever method you please. 🙂