Recipe by DriaDB
From one of my favorite blogs, The Wednesday Chef.
Top Review by Katzen
Spectacular! This soup is so pretty with a dollop of bean puree on top, but I ended up stirring the puree into the soup as we are taking it for lunch this week, and it is even more gorgeous! Aside from the knockout appearance, the flavours in that puree absolutely elevate this soup into food heaven. The smoky paprika, sage, parsely, beans and bean "liquor" (love that term), the creamy orecchiette, the rustic kale - this all goes so perfectly together. I didn't have two bunches of kale, but I did get a bunch of broccolini in my organic box with the kale this week, so I added that to make up for it. I was lucky to have hierloom beans on hand (organic and local, no less), and this was the perfect way to highlight the beauty of them. Love, love, love this soup! Thanks for sharing this recipe, Dria! Made as an extra tag for Pick a Chef Spring 2010 (because I couldn't choose just three of your wonderful recipes!)
- 1⁄4 cup olive oil, plus
- 2 1⁄2 tablespoons olive oil, divided
- 2 leeks, white part only, cleaned and sliced, about 2 cups
- 2 medium carrots, finely chopped, about 1 cup
- 1 onion, finely chopped, about 1 cup
- 3 cups dried cranberry beans
- kosher salt
- 2 bunches lacinato kale, cleaned, stemmed and coarsely chopped, about 10 cups
- 3 cups dried orecchiette (about 9 ounces)
- 1 tablespoon fresh sage, minced
- 1⁄2 cup fresh parsley, chopped
- 1 1⁄2 tablespoons smoked paprika
- 1 1⁄2 teaspoons Hungarian paprika
- 1⁄8 teaspoon fresh lemon juice
- parmesan cheese, grated, for garnish
Directions See How It's Made
- 1. In a 4-quart soup pot or cast iron casserole (with a lid that fits), heat 1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low heat until just softened, 8 to 10 minutes.
- 2. Add the dried beans and 12 cups of water. Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally. After about 45 minutes, add 1 tablespoon of kosher salt. Continue to cook, covered, and again stirring occasionally, just until the beans are soft, 45 minutes to 1 hour or more (this may vary according to the beans you use).
- 3. With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean liquor and set both aside. Add the kale to the soup, stirring in a few cups at a time as the greens wilt. Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat.
- 4. Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente. Drain and reserve.
- 5. In a food processor, combine the reserved beans and bean liquor, sage, parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil and a pinch of salt. Blend until smooth, then check for seasoning, adding more salt if desired, or bean liquor to aid in blending.
- 6. Just before serving, stir the cooked pasta into the soup. Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean purée. Grate Parmesan over the top of each bowl to taste and serve immediately.