With the arrival of the lenten season I have gotten requests for more meat-free recipes so for the next few weeks I will be posting extra lenten-friendly recipes in addition to the usual Foodie Friday posts.
So simple Tuscan Peasant Bean Soup
This was a staple Friday dinner in my house when I was growing up. It was usually served as a first course followed by a Frittata [omelette]and salad. It's a flavorful favorite of mine. I like it to be rustic but you can puree it if you prefer a fancier presentation.
Note that this is NOT a date-night dinner!
2 quarts water
2 twelve ounce cans white kidney beans
6 ribs celery diced
6 cloves or 1 head garlic minced
3 tablespoons olive oil
1 tablespoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
red pepper flakes to taste
1/2 pound small pasta -ditalini, elbow or similar
loaf of very good Italian bread
You're not going to believe how easy this is to prepare and how delightful to eat.
In a 5 quart pot add all the ingredients except the red pepper, pasta and bread. Bring to a boil, reduce heat and simmer for 20 minutes.
While the soup is cooking prepare the pasta according to package instructions.
Drain the pasta and add to the cooked soup. Taste to correct salt and pepper. Serve in large bowls topped off with a drizzle of olive oil. Red pepper flakes and bread at the table.