it's okay to play with your food

Tuesday, February 19, 2008

Vegetable and White Bean Soup

The abundance of vegetables in my fridge, plus the dreary Monday night weather, called for a vegetable soup. I very rarely make veggie soups; they tend to bore me. Minestrone? Blah. But with garlic sauteed veggies and a touch of dill, I may be a believer after all. I also experimented by adding a drizzle of homemade Dijon vinaigrette before serving.

Vegetable and White Bean Soup

1 onion
3 cloves of garlic
4-5 carrots
1 large green squash
2 cans chicken broth
1/2 pound pasta (I used gemelli)
1 large can cannellini beans (white kidney beans)
dill (fresh or dried)
salt and pepper
splash lemon juice

Serve with grated parmesan or homemade Dijon vinaigrette drizzled on top (omit the lemon juice if adding vinaigrette). Recipe for the vinaigrette is below.

Saute onion in olive oil till translucent. Add garlic, carrots and squash. Saute till just tender. Add broth, bring to a boil. Simmer, stirring occasionally, for about 15 minutes.

Start cooking pasta separately.

Add beans to soup. Continue simmering till beans are tender. Season with dill, salt and pepper.

When pasta is done, toss with olive oil to keep from clumping together.

Add pasta to soup just before serving. Garnish with cheese or Dijon vinaigrette.

Dijon Vinaigrette

large plop of Dijon mustard
splash of white wine vinegar
olive oil

Mix mustard, vinegar, salt and pepper. Add olive oil slowly in a thin stream, mixing as you pour.


Samuel said...

soup rules. you need to holler at some gizzards though. there's a yemenite in tel aviv who makes a mean gizzard soup.

you do know how to step to beans. i'll take some lessons from you when i return to the homeland.


kitchenplay said...

Gizzard soup? Damn, that just seems like a whole different league. And yes, there can be some "welcome home, Sam" cooking lessons, for sure.