White Bean Tomato Soup

Soup, soup, and more soup. It’s frequently on the menu at our little apartment. It’s not surprising really, since lately the cold here has been nothing short of painful.

If you, like us, live in a cold and snowy place, then here’s a recipe for you.

• 8 ounces dried cannellini beans (pick through and discard any pebbles/debris/etc)
• 28 ounce can whole peeled tomatoes
• 1 large potato, cubed
• 2 1/2 cups mustard greens, torn into bite-sized pieces
• 4 cloves garlic, slivered
• freshly cracked pepper
• salt

1. First you “quick soak” the beans. Put the beans in a large pot and cover with an inch or two of water. Bring the water to a boil, cover, then turn off the heat. Let sit for 1 1/2-2 hours.
2. Try one of the beans. If it’s tender, bring the water back to a boil and add a pinch of salt and a few cranks of pepper. Reduce heat, cover partially and let beans simmer. Check every 15 minutes or so until the beans approach “done.” This took about 45 minutes.
3. Add the potatoes, garlic, and tomatoes and juices, tearing the tomatoes into pieces. Continue simmering until potatoes are done. This took about an hour.
4. Once the potatoes are done, add the greens and allow to wilt (a few minutes more). Adjust seasoning as needed, and serve.

(Serves 6)

Obviously this recipe takes time, and the time depends on many variables, things like how old are your beans, how cooked you like them, and how small did you cube your potatoes. It’s a nice recipe to make for a day around the house.

However, if you would like to make the recipe in less time, here is what I would suggest. Buy 2 15-oz cans of cannellini beans. Start at step three above. You probably will want to add a cup of water or broth to make up for the bean water you won’t have. Cook until your potatoes are mostly done (in the interest of fast cooking, you probably want fairly small cubes), then throw in the beans. Continue with step four above.

About the mustard greens, I mainly used them because after making the pear tart, I still had a bunch of greens sitting in the crisper drawer saying, “Please use us before we rot.” Use whatever greens you’d like, kale, chard, turnip greens, etc. If you want to go the inexpensive route, use frozen chopped spinach (another time saver too). It’s soup. It’s not that hard. Have fun.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.