I’ve just returned from a lovely spring vacation– adventuring in Paris, Florence, and the Tuscany region. So much yummy food and wine, so much fun! Now home in the Pacific Northwest, I’m tired from long days out exploring, late nights having fun, and most of all from jet lag; I made it to my favorite grocery store and mowed my crazy long grass my first day back. The weeds in my garden will wait another day while I cook some nurturing food, channeling Tuscany. I love eating out in other cultures, and love cooking just as much.
1 1/2 dried cannelli beans
1 head Lacinato kale, stems removed, cut into ribbons
4 cloves garlic, minced
1 yellow onion, chopped
1 small turnip, chopped
1 small rutabaga, chopped
1 14 oz fire roasted crushed tomatoes
3 T tomato paste
6-7 leaves fresh sage, finely chopped, or 1 T dried
1-2 t basil
1/3 c fine corn meal
juice of 1/2 large lemon
1/4 t salt, fresh black pepper to taste
Cull and clean dried beans, then soak overnight in fresh cold water. Drain, cover with water, and simmer for an 1- 1 1/2 hours or so until soft. Remove from heat. Saute chopped onion in 2-3 T olive oil in a large soup pot for 2 minutes, then add minced garlic and spices and stir for another minute or so. Add 1/2 of cooked beans with 1/2 of their fluid, the chopped turnip and rutabaga, the crushed tomatoes and tomato paste. Stir together well. Puree the other half of the beans and their liquid, then add puree to soup pot. Place lid on, and simmer for 10 minutes or so, until root vegetables are softened but not mushy. Place corn meal in a measuring cup, add the lemon juice, then fill with cold water to make 1 cup, whisking together well. Add to soup pot, stir well, then add chopped kale; cover and simmer for 5 minutes or so until kale is bright green and softened, but not mushy. Remove from heat. Serve topped with grated Pecorino Romano cheese, a Tuscan Sangiovese wine, and simple green salad with walnuts and black olives.
A cold rainy night and a potluck dinner with extended family, old friends and new – that calls for big pots of chile and vegetarian lentil soup. This lentil soup has been my favorite for as long as some of those childhood friendships! It’s healthy and satisfying, smells and tastes great, is inexpensive and easy to make, and a virtual “bottomless pot” as it’s delicious as a thick stew or as you add more water while it simmers to feed more people. Goes great with a glass of red wine or a chilled microbrew, a mixed green salad or a bowl of chips, depending on who shows up.
1 yellow onion, chopped
1 medium red potato, chopped
2-3 cloves garlic, minced
2-3 red Serrano or red thai hot peppers, minced
1 medium rutabaga, chopped
1 medium turnip, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cups lentils, culled and rinsed
1/2 cup brown basmati rice
1 28 oz can crushed tomatoes
2-3 T each oregano, basil, thyme, and sage to taste
2-3 T red cider vinegar
1 t salt and fresh black pepper to taste, added after soup is cooked
In large 5 quart soup pot with lid, saute chopped onions and red potato in 2-3 T olive oil. After 2-3 minutes add minced garlic and red peppers, chopped rutabaga, turnip, carrots, and celery, oregano, basil, thyme, and sage, continuing to saute for 2-3 minutes. Add carefully culled and rinsed lentils and basmati rice, stir well. Add canned tomatoes including juice and red cider vinegar. Put 8 cups water on the stove top to heat til near but not boiling, then add 6 cups to the soup pot and stir well. Cover and bring to simmer, then lower heat and cook with lid just slightly cracked open for 1 hour-1.5 hours or so, checking and stirring occasionally. Add more water as it cooks, getting all 8 cups in to create a thick stew, or yet more water to create a thick soup. Test rutabaga, carrots, and lentils for doneness. Once vegetables are soft, lentils and rice fully cooked, add 1 t salt and fresh black pepper to taste. Serve topped with Parmesan cheese. Tastes even better the next day. Freezes well.