Cooling Tuscan bean soup
In July 2001, I went to India with a group from my high school. We held babies at one of Mother Teresa’s orphanages and played with kids in rural towns. I hesitate to bring up the trip because I’m embarrassed. I’m embarrassed that I thought we were equipped to help people there. I’m embarrassed that I never considered whether “help” was needed. I’m embarrassed that it was the epitome of the white savior complex.
That trip to India taught me a lot, though. Some bigger lessons like: how to communicate without language. Some smaller lessons like: how hot—in terms of temperature and spice—food and drinks can be cooling on 90 degree days.
We drank sweet, creamy chai (which means “tea” in Hindi so saying “chai tea” is saying “tea tea”) as sweat beaded on our skin. I asked one of our hosts why we drank hot tea instead of something refreshing. As though the two were mutually exclusive. You know what they say about assumptions.
Our host patiently explained that drinking hot tea and eating hot and spicy dahl lead to increased sweating, which leads to increased cooling. Tea time quickly became my favorite part of the day.
So I don’t shy away from soup in the summer. And I especially don’t shy away from this vegetarian/vegan replacement for chicken noodle soup. It’s a Tuscan bean soup that’s full of veggies in a slightly tomato-y broth. The red pepper flakes bring a little heat. The vinegar and lemon juice bring a little tartness. It’s filling without feeling heavy. And it’s the perfect vehicle for dipping focaccia or any other sourdough. Plus, no need to turn on the oven, which is my summer dinner goal. A multitude of wins.
Servings: 8 Time: 1 hour and 20 minutes Via: Inspired by 101 Cookbooks and Artisan Sourdough Made Simple
1 large yellow onion, diced
1 large carrot, diced
2 large celery stalks, chopped
1/2 a head of Savoy cabbage, shredded
2-3 tablespoons olive oil
Kosher salt to taste
A pinch of red pepper flakes
2 cloves garlic, pressed/minced
2 tablespoons tomato paste
2 quarts vegetable stock
2 large Yukon Gold potatoes, diced
1 bunch Lacinato kale (curly kale works if you can’t find Lacinato kale), de-stemmed and shredded
1 can (15 oz.) Cannellini beans, rinsed and drained
1 tablespoon red wine vinegar
Juice and zest of half a lemon
Shaved parmesan (or nutritional yeast) for garnish
Sliced Kalamata olives for garnish
Celery leaves for garnish
Dice the onion and carrots.
Slice the celery lengthwise down the middle and then crosswise in 1/8th of an inch slices.
Cut the cabbage in half through the stem. Then halve the half-cabbage again. Cut away the stem and discard or save for another meal. Shred the half-cabbage in thin ribbons.
Heat the olive oil in a stockpot over medium heat. Add the onions, carrots, celery, and cabbage. Season with salt and red pepper flakes. Saute until soft—about 12 minutes.
Add the garlic and continue sauteeing for a couple of minutes.
Add the tomato paste and stir until evenly coated.
Add the vegetable broth and bring to a boil.
Meanwhile, dice the potatoes and de-stem and shred the kale.
Add the potatoes and kale to the pot. Tilt the lid over the pot. Reduce the heat to low and simmer until the potatoes are easily pierced with a fork but not mushy—about 30-40 minutes.
Add the beans and let them warm up.
Just before serving, stir in the red wine vinegar and lemon juice.
Garnish each bowl with lemon zest, shaved parmesan (or nutritional yeast), Kalamata olives, and celery leaves.