Apple And Bean Soup Lidia Bastianich Recipes

APPLE AND BEAN SOUP (LIDIA BASTIANICH)

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.

VEGETABLE SOUP (LIDIA BASTIANICH)

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.