47 minutes ago
Wednesday, September 30, 2009
I feel a cold coming on. That always happens when the seasons change.
Sore throat, runny nose, blah.
I guess it's the start of soup season.
I love having soup in the freezer all winter long, it's like having money in the bank.
This was a quick invention, and I was lucky enough to have 2 containers of frozen homemade chicken stock in my freezer leftover from the spring.
If you can find good Italian salami, the dried kind with a rind, usually sold in a net bag at Italian specialty markets, then please buy that, not the deli sliced garbage.
White Bean Soup w/ Pan Fried Salami:
5-6 cups of chicken stock (if you don't have homemade, then Swanson's Natural Goodness is a good brand, comes in a box)
Two 14 oz. cans of white beans, cannelini or any other kind of white bean is fine, drained and rinsed
3 cloves of garlic, roughly chopped
1 large onion, chopped
2 sprigs of fresh rosemary
2 large carrots, peeled and chopped
1 small dried salami, rind removed, cubed
In a large Dutch oven, heat olive oil and add your carrots, onion, garlic and salami and cook for a few minutes until onions are translucent.
Remove the salami pieces with a slotted spoon and set aside.
Add your chicken broth and beans and bring to a boil. Add your rosemary sprig (to be removed later).
Simmer soup for about 15 minutes until vegetables are getting soft.
Puree half of the solids in a food processor. Be very careful when using hot liquids in a food processor, you may want to wait for it to cool down a bit.
Transfer the contents of the food processor back into the soup pot and add the pan fried salami back into the soup.
This soup freezes well and makes plenty. Stay healthy!