Tuscan Bean Soup

 

Tuscan Bean Soup

3 tbsp extra virgin olive oil

1 onion, roughly chopped

2 leeks, roughly chopped

1 large potato, peeled and diced

2 garlic cloves, finely chopped

5 cups vegetable stock

14 oz. Cannelloni beans, drained, liquid reserved

6 oz Savoy cabbage

3 tbsp chopped flat leaf parsley

2 tbsp chopped fresh oregano

1 cup Parmesan cheese

salt and freshly ground black pepper

1. Heat the oil in a large saucepan and gently cook the onion, leeks, potato and garlic for 4-5 minutes
2. Pour the stock and the reserved liquid from the beans into the saucepan. Cover with a lid and allow to simmer for 15 minutes.
3. Stir in the cabbage and beans, and half of the herbs. Season, and cook for 10 minutes more. Spoon about one-third of the soup into a food processor or blender and process until fairly smooth. Return to the soup in the pan, taste for seasoning and heat through for 5 minutes.
4. Ladle the soup into bowls. Sprinkle with the remaining herbs and shavings of Parmesan, drizzle with olive oil and serve with toast.

Tips: Also add fresh basil.

Akkras - Africa

 Ingredients
1 1/4 cups dried black-eyed beans
1 onion, chopped
1 red chili, halved, with seeds removed (optional)
2/3 cup water
oil, for deep frying

1. Soak the black-eyed beans in plenty of cold water for 6-8 hours or overnight. Drain. Liquidize in a food processor or blender (you may have to add some water).
2. Add the onion, chili, if using, and extra water to the liquidized beans. Blend to make a thick paste. Pour the mixture into a large bowl and whisk for a few minutes.
3. Heat the oil in a large heavy saucepan and fry spoonfuls of the mixture for 4 minutes until golden brown.

Stars: 5
Thoughts: These little things were a lot better than I imagined. The pre-cooked paste tasted terrible, but the finished product was great. Think of french fries, African style. Instead of using water, I added chicken broth to add some more flavor.
Date made: 2/23/2011