There is no single ingredient that will make or break this soup. Use what you have.
1 can (15 oz) beans (cannellini)
1-2 T bacon fat
2 medium carrots, peeled and cut into 1/2" pieces
2 ribs celery, either outside or inside with leaves, cut into 1/2" pieces
2 cloves garlic, diced
5 c chicken stock, hot
pinch of red pepper flake
pinch salt and a few black peppercorns
3" piece of Parmesan rind
T tomato paste
1 can (15 oz) tomatoes (petite diced)
1/2 c frozen spinach, defrosted
2 small yellow squash, cut into large 1/2" pieces
dash of Herbes de Provence
additional salt and pepper
1. Drain beans.
2. In a dutch oven, cook carrots and celery in bacon fat over medium-high heat until they begin to brown. Add garlic, cook until fragrant (30 seconds).
3. Add hot stock, red pepper flake, salt, peppercorns, Parmesan rind, bay leaf and tomato paste. Stir.
4. Place in a 300-degree oven with the lid open slightly; cook for 45 minutes to 1 hour.
5. Add tomatoes, return to oven and cook for another 20 minutes.
6. Place dutch oven on burner, heat until boiling. Add spinach and squash, boil just until squash is cooked but not mushy. Add Herbes de Provence, butter, season to taste with additional salt and pepper if needed.
Serve with grated Parmesan, buttered and broiled bread that has been rubbed with a cut garlic clove.
For the complete essay and photos, click here: On Pre-Payday Soup
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