Bean Soup "Le Marche" Style
Sep. 8th, 2018 07:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaBean Soup "Le Marche" Style
https://lidiasitaly.com/recipes/bean-soup-le-marche-style/
One reason making soups is so nice is that you can include whatever legumes and vegetables you have handy; just leave them perking on the stove until they are velvety and delicious. They do not need a lot of attention, and they are best when they reflect the seasons. This hearty, healthy soup comes from the hills of the Le Marche region in Italy. Cabbage, especially Savoy cabbage, becomes very mellow and almost sweet when cooked in this soup. Cabbage is packed with nutrition and also quite economical.
Ingredients
4 oz Slab Bacon, cut into chucks
¼ C. extra-virgin Olive Oil
3 Garlic Cloves, peeled and crushed
2 medium Carrots, peeled and cut into chunks
2 medium Onions, cut into chunks
1 lbs Russet Potatoes, peeled, cut into ½" chunks
28 oz can whole San Marzano Tomatoes, crushed by hand
1 lbs dried Kidney Beans, soaked overnight, drained and rinsed
4 fresh Bay Leaves
1 medium head Savoy Cabbage, shredded
2 lbs medium Zucchini, diced
2 Tbsp Kosher Salt
Directions
In a food processor, process the bacon to a -smooth–textured paste, or pestata. In a large soup pot, heat the olive oil over medium heat. Add the bacon paste, and begin to render the fat. In the same food processor, combine the garlic, carrots, and onions. Process to another smooth pestata, and add to the rendered bacon. Cook until the pestata begins to dry out and stick to the bottom of the pan, about 5 minutes. Add the potatoes, tomatoes, and 6 quarts of water. Bring to a simmer, then add the beans and bay leaves. Cover, and cook for 30 minutes.
Uncover, add the cabbage, and cook for another 20 minutes, until the cabbage has wilted and made room in the soup for the zucchini. Add the zucchini, and continue to simmer the soup until the beans are very tender, another 1 to 1½ hours. Season with the salt. Serve hot.
https://lidiasitaly.com/recipes/bean-soup-le-marche-style/
One reason making soups is so nice is that you can include whatever legumes and vegetables you have handy; just leave them perking on the stove until they are velvety and delicious. They do not need a lot of attention, and they are best when they reflect the seasons. This hearty, healthy soup comes from the hills of the Le Marche region in Italy. Cabbage, especially Savoy cabbage, becomes very mellow and almost sweet when cooked in this soup. Cabbage is packed with nutrition and also quite economical.
Ingredients
4 oz Slab Bacon, cut into chucks
¼ C. extra-virgin Olive Oil
3 Garlic Cloves, peeled and crushed
2 medium Carrots, peeled and cut into chunks
2 medium Onions, cut into chunks
1 lbs Russet Potatoes, peeled, cut into ½" chunks
28 oz can whole San Marzano Tomatoes, crushed by hand
1 lbs dried Kidney Beans, soaked overnight, drained and rinsed
4 fresh Bay Leaves
1 medium head Savoy Cabbage, shredded
2 lbs medium Zucchini, diced
2 Tbsp Kosher Salt
Directions
In a food processor, process the bacon to a -smooth–textured paste, or pestata. In a large soup pot, heat the olive oil over medium heat. Add the bacon paste, and begin to render the fat. In the same food processor, combine the garlic, carrots, and onions. Process to another smooth pestata, and add to the rendered bacon. Cook until the pestata begins to dry out and stick to the bottom of the pan, about 5 minutes. Add the potatoes, tomatoes, and 6 quarts of water. Bring to a simmer, then add the beans and bay leaves. Cover, and cook for 30 minutes.
Uncover, add the cabbage, and cook for another 20 minutes, until the cabbage has wilted and made room in the soup for the zucchini. Add the zucchini, and continue to simmer the soup until the beans are very tender, another 1 to 1½ hours. Season with the salt. Serve hot.
