I'm also a pretty simple guy. I don't like to have to make a big fuss over something to eat. While I do enjoy cooking for others, when I'm just feeding myself, it doen't need to be fancy. I like soups and stews because they stick to my ribs, I can accomodate my vegan requirements, and I can make enough to last me for days.
My mom had served me a spelt/white bean stew when I had visited her recently, and I was inspired to create a white bean soup for myself. I figured out what I wanted in it; made contact with a chef in the family to make sure I was handling some of the trickier parts correctly, and was using ingredients that were going to compliment one another, and then I just went for it.
I'm not a chef, I've never had any professional training, so anyone in similar shoes can relax. If I can throw this together, so can you...and it's delish!!
Primo's White Bean Soup*
4 15oz cans of white beans (drained)
2 15oz cans of Canelli beans (drained)
I carrot chopped
1 good sized shallot chopped
3-5 cloves of garlic chopped
1 -2 large leafs of Kale – cut into ¾ inch horizontal slices
10oz diced tomato
Salt
Black pepper
Oregano
Basil
Olive oil
Vegetable Stock
*I use all organic ingredients, and locally grown, fresh veggies...makes all the diff!!
I put 2 cans and of white beans and one can of Canelli’s
into a food processor and whip it into a paste, adding a little vegetable stock
so that it’s smooth and doesn’t get too mucky.
Next, I sweat the carrots, garlic and shallots all together in the
olive oil and a dash of salt to get the veggies to kick off. I add basil,
oregano, to taste.
When the carrots/garlic/shallots are ready,
everything goes into a soup pot. The bean paste, the veggies, and then the
whole beans in the other three cans.
Add Veggie stock to consistency desired. Simmer 20-30 mins.
Add sliced Kale and diced Tomato about 15 minutes before
you’re done.
Then you can add the Paprika garnish if presentation is important!
