Herby Spring Soup With Beans
10
- Prep Time15 min
- Total Time2 h
- MakesServes 4 to 6
Recipes and text by Chantal Braganza; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
Welcome spring with this Sardinian greens-loaded soup that comes together quickly with canned beans, but packs a special punch when you use dried: the cooking liquid’s starches add body to the broth.
Ingredients
¾ cup dried cannellini beans, rinsed and soaked overnight in cold water (for canned, see tip)
½ tsp baking soda
2 tsp salt, divided
¼ cup extra-virgin olive oil, divided
100 g thick smoked bacon or pancetta, finely chopped
1 medium cooking onion, finely diced
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp red pepper flakes (optional)
3 cloves garlic, finely minced
½ cup dry white wine
½ bunch flat-leaf parsley, leaves and stems separated and both finely chopped
5 to 6 cups chicken or vegetable broth (see tip)
½ cup fregola sarda, orzo or stelline pasta
1 cup mix of very finely chopped fresh spring herbs, such as chives, tarragon, oregano, basil, arugula or sage (see tip)
To serve
Grated pecorino or parmesan cheese
Lemon wedges
Crusty bread
Instructions
Drain beans from soaking water and place in a large pot with baking soda, 1 tsp salt and 2 tbsp olive oil. Cover with at least 2 in. of water, about 3 cups. Set on stove over high and cook on a hard boil for 10 min. Place a lid over the pot and lower heat to medium-low. Cook until beans are thoroughly tender, 90 min to 2 hrs. (Add splashes of water as needed to keep beans covered.)
About 15 min before beans are done, set second pot over medium and heat remaining 2 tbsp olive oil. Add bacon and cook, rendering fat until meat is frizzled, 3 to 4 min. Add onion, fennel and coriander seeds and red pepper flakes if using, as well as remaining 1 tsp salt. Continue to cook until onion is soft and seeds are fragrant but not burned, another 4 min. Add garlic and continue to cook 1 to 2 min more.
When onion is soft, add white wine and deglaze pot. Add chopped parsley stems and chicken broth. Simmer on low heat for another 4 to 5 min. When beans are cooked through, add them and their cooking liquid to the soup and stir to combine.
Bring heat up to medium high; add pasta and cook according to package instructions. In the last 2 to 3 min of cooking, add reserved parsley leaves and mixed herbs to soup, stirring to let them wilt. Serve in bowls with grated cheese, a squeeze of lemon and a drizzle of olive oil overtop.
How To Substitute Canned Beans
If using canned beans, skip step 1 and add one 15-oz can cannellini beans, drained and rinsed, plus 3 additional cups broth in step 3 after deglazing pan.
Kitchen tip
The amount of broth you use will depend on how much liquid the herbs and beans soak up; add liquid as necessary to prevent the soup from getting too thick.
Get more bean inspiration in this delicious collection of new recipes.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
