alive logo

Italian White Bean Soup



    This hearty bean soup offers winter warmth with a herbaceous hint of spring and a salty salute to the sea.

    3/4 cup (175 mL) white beans
    1 Tbsp (15 mL) chopped rosemary
    4 cloves garlic, chopped
    2 anchovy fillets
    2 Tbsp (30 mL) extra virgin olive oil
    1/4 cup (60 mL) chopped prosciutto
    1 Tbsp (15 mL) white wine
    4 cups (1 L) chicken stock
    2 Tbsp (30 mL) chopped parsley
    Zest of 1 lemon
    Salt and pepper to taste

    Soak beans overnight, drain, and set aside. Combine rosemary, garlic, and anchovies until they become a paste. Heat oil in stockpot over medium heat and saut?rosciutto until crisp, about 3 minutes; then add anchovy paste and saut? minute. Deglaze by pouring wine into pan and stirring well. Add beans and chicken stock. Simmer until beans are soft and flavours are combined, about 15 minutes. Season with parsley, lemon, salt, and pepper. Add water if too thick. Serves 4 to 6.

    Source: alive #279, January 2006


    Italian White Bean Soup




    SEE MORE »
    Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts

    Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts

    Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.