Apple And Bean Soup Lidia Bastianich Recipes

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APPLE AND BEAN SOUP (LIDIA BASTIANICH)



Apple and Bean Soup (Lidia Bastianich) image

Make and share this Apple and Bean Soup (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 1h43m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb dried cannellini beans, rinsed and soaked overnight
1 bay leaf, preferably fresh
2 teaspoons kosher salt
2 lbs firm cooking apples, such as Golden Delicious
6 tablespoons butter
4 whole cloves
8 cups hot water (or 6 cups for a thicker side dish)
2 teaspoons grated lemon zest (zest of 1 lemon)
1/2 teaspoon ground cinnamon

Steps:

  • Drain the soaked beans and put them in a pot with the bay leaf and fresh cold water to cover by an inch or so.
  • Bring to a boil, decrease heat to keep the liquid simmering steadily, and cook, partially covered, about 40 minutes, or until the beans are cooked through but not mushy.
  • Turn off the heat, stir in 1/2 teaspoon salt, and let the beans cool for a while in the pot, absorbing some of the cooking liquid.
  • To make the soup: peel and core the apples, and cut them into 1/4-inch-thick slices.
  • Put 4 tablespoons of the butter in a heavy saucepan, and set it over medium heat.
  • As soon as the butter melts, scatter the apple slices in the bottom and drop in the cloves.
  • Cook the apples for 3 minutes, or until they begin to soften, turning and stirring them gently.
  • Drain the cooked beans, and add them to the pan, then pour in the hot water--all 8 cups if you are making soup; 6 cups to make a side dish with thicker consistency.
  • Increase the heat, and stir in the lemon zest, cinnamon, and remaining 1 1/2 teaspoons salt.
  • Cover the pan, bring the liquid to a boil, then set the cover ajar and lower the heat to keep the soup bubbling gently; simmer 10-15 minutes, until the apples are completely soft and the liquid has the consistency you like for soup.
  • Turn off the heat, stir in the remaining 2 tablespoons butter, and serve.

Nutrition Facts : Calories 307.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 680.2, Carbohydrate 43.9, Fiber 13.2, Sugar 16.6, Protein 9.4

VEGETABLE SOUP (LIDIA BASTIANICH)



Vegetable Soup (Lidia Bastianich) image

Make and share this Vegetable Soup (Lidia Bastianich) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 3h

Yield 4 quarts

Number Of Ingredients 18

1 medium onion, cut in chunks
8 plump garlic cloves, peeled
1/3 cup fresh basil leaf, preferably small leaf Genovese basil
1/4 cup fresh Italian parsley
1/2 cup extra virgin olive oil
1/4 ounce dried porcini mushrooms, soaked in 1/2 cup warm water
1 1/2 cups finely chopped celery
2 cups finely chopped carrots
2 cups chopped fresh ripe tomatoes
3 cups peeled diced red potatoes (about 1 1/2 lb.)
6 cups cold water
2 tablespoons kosher salt
parmigiano-reggiano cheese, rind (card-sized, can also use pecorino, Grana Padano)
4 cups frisee, cut into bite-size pieces (aka curley chicory leaves)
5 ounces fresh spinach
2 cups green peas (fresh or frozen)
freshly grated parmigiano-reggiano cheese, for serving
extra virgin olive oil, best quality for serving

Steps:

  • Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
  • Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
  • Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
  • When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
  • Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
  • Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
  • Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
  • Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
  • Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
  • Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.

Nutrition Facts : Calories 476.3, Fat 28.2, SaturatedFat 4, Sodium 3639.5, Carbohydrate 50.4, Fiber 13.7, Sugar 13.1, Protein 10.7

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