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TUSCANY BEAN SOUP WITH BROCCOLI AND SALAMI (meat)
1/4 cup olive oil
2 onions, chopped
2 medium leeks, washed and sliced into rings through the white and light
green parts
4 stalks celery, sliced (leaves too)
2 teaspoon garlic, chopped
1 cup dried cannellini (white) beans, soaked for 6 hours and drained--or a large can (28 ounces) of them, drained bouquet garni of 1 teaspoon coriander seeds, 1/2 teaspoon peppercorns, thyme, parsley, and a bay leaf--tied into a little cheesecloth or coffee filter and secured with string or a twist tie 8 to 10 cups water
1/2 to 1 cup salami, sliced paper thin and finely diced
4 to 5 cups broccoli florets, cut into small bites
1 tablespoon rice wine vinegar
salt and pepper to taste
If you are using dried beans, soak them covered in water for at least 6 hours before you are ready to use them. To make the soup, saute the onions, leeks, celery, and garlic in a large stockpot the oil over a medium for about 5 minutes. Pour the water over the vegetables and then add the drained beans. Bring the soup to a boil, then reduce the heat and add the bouquet garni. Simmer the soup for 2 hours (1 hour if you are using drained, canned beans). When beans are tender, remove the bouquet garni, and season to taste with salt and pepper. You can leave the soup at a low simmer at this point. When ready to serve, stir in the salami and the broccoli. DO NOT do this earlier, because the broccoli will not keep it’s green color if cooked to long. Simmer the soup for about 5 more minutes, until the broccoli is just tender. Stir in the vinegar and add a little more pepper into the soup.
>Notes:This hearty soup is an outstanding blend of textures and flavors and colors
and is rich in protein, fiber and vitamins.
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