Recipe: White Bean and Black Olive Soup

From: calliope,.NY

CALLIOPE’S WHITE BEAN and BLACK OLIVE “SOUP” with PASTAThe proportions I will give you here will make this dish more of a stew-like density, but you may make adjustments if you want it to come as more of a soup.

*Also, here is a wonderful tip I came across recently...from where, I cannot remember...but if you use it, watch your salt additions carefully!
Ask your cheese shop to save you the rinds from some REAL Parmegiano-Reggiano cheese and simmer them in the “soup”, fishing them out at the end. The resulting flavor is “deeper” and nuttier than just sprinkling on the grated stuff afterwards, though you may wish to still do so as well.

1-bag Great Northern or Navy Pea beans soaked, and simmered with 2 bay leaves till done, in just enough water that you will have some “bean liquor” to use in the dish, rather than drain the beans....remembering that if you need to add more during the cooking process, that it is hot,... NOT COLD water, as that makes the beans burst! Also remember NEVER to salt beans while cooking as it toughens them. Set them aside to be added at the end.

olive oil
1-very large yellow or white onion, chopped
garlic, chopped...as much as you like
2-large carrots, chopped
2-ribs of celery, sliced or,
1-rib celery and some chopped fennel (anise) bulb
1-head escarole, blanched/cooked for about 10 minutes and drained or...
spinach, mustard greens or Swiss chard.
1-large can tomatoes in juice or in puree if you want it more tomato-y
2-cans water
1-small can chicken broth
1-cup chopped black olives, or more to taste
1-cup small pasta of choice that will be cooked in the broths
doing it that way ensures that the pasta will absorb more of the flavor.
juice of 1 large lemon
1/2-1-cup dry red wine
1-Tbsp. brown sugar
thyme, marjoram, rosemary and red pepper flakes (or use jalapeno), salt and pepper, to taste
*a few rinds of Parmegiano-Reggiano cheese...careful, its a strong flavor!
more chopped fresh garlic and/or scallions and parsley added at the end.

In the olive oil, saute the onions, garlic, carrots, celery and red pepper flakes with a bit of salt and black pepper till just tender. Add the tomatoes, water and broth bring to a boil and reduce heat to simmer adding the herbs, if dry, and cheese rinds. Simmer about 20 minutes to 1/2 hour. Bring back to the boil and gradually add the pasta, reduce to simmer again and cook till pasta is barely done. Add the wine, lemon juice, sugar, olives, cooked greens and beans with their liquid and heat thru. Fish out the cheese rinds, add the additional fresh garlic or scallions and parsley. Serve.

*Note...you might like to serve it with some small cubes of mozzarella or fontina put into the hot soup just at serving time. Lots of different cheese options throughout this recipe.

Served with a green salad with fruit in it...I like apples, grapes and blueberries...yes!, blueberries...then dressed with a balsamic vinaigrette and some nice crusty, chewy Italian bread....this makes a great and complete meal. You might also want to serve some “pancakes” made with grated zucchini, minced onion, cracker or bread crumbs, an egg or two and feta cheese, using herbs of choice...try oregano or rosemary.

*Note...feel free to add your choice of meats or sausages to this, if you like.