Summer Bean Soup With Tomato Brown Butter Recipes

TOMATO BEAN SOUP

Steps:

• Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.

SUMMER BEAN SOUP WITH TOMATO BROWN BUTTER

Steps:

• To make the soup:
• Combine the dried beans and kombu in a large container and cover with plenty of water to soak for at least 4 hours or overnight; skip this step if using fresh beans.
• Drain the beans and kombu and add them to a large pot with enough water to cover by about 1 in. (if using fresh beans, add the kombu now). Bring to a boil over medium-high heat; meanwhile, halve the tomatoes and cut the celery, carrot, and leek into about 3 in. pieces. As soon as the water boils, decrease the heat to medium-low and add the vegetables to the pot, along with the whole shallots and minced garlic. Continue to cook at a gentle simmer until the beans are very creamy, 60 to 90 minutes for dried beans and about half that for fresh.
• Remove the pot from the heat and use a slotted spoon to reserve the tomatoes; remove and discard the other vegetables.
• Set up a sieve over a heat proof container and strain the beans (there should be about 3 cups or 480 g), reserving all the cooking liquid.
• In a blender, combine 1 cup (160 g) of the cooked beans with 2 cups (480 ml) of the cooking liquid, plus the tomatoes, anchovies, oil, maple syrup, salt, red pepper flakes, and mustard. Purée until extremely smooth, pour into a large bowl, and fold in the reserved cooked beans by hand. At this point, you can serve it right away or transfer to an airtight container and refrigerate for up to 3 days, gently rewarming over medium-low heat when you're ready to serve.
• To make the baked beans:
• While the bean soup is cooking, preheat the oven to 325°F. Cut the bacon into ¼ in. lardons; reserve 3 whole beans for garnish and cut the rest into 2 to 3 in. pieces.
• In a medium saucepan or Dutch oven, spread the bacon in an even layer and cook over medium-low heat until it starts to turn golden and crisp, about 10 minutes. Use a slotted spoon to remove the pieces but leave the fat behind.
• Increase the heat slightly, and sauté the shallots until translucent, 5 to 10 minutes. Stir in the chopped beans, bacon, and red pepper flakes. Cover with a lid or a tight layer of foil and bake until the beans are very soft, 60 to 90 minutes. Stir in the lemon zest, juice, and garlic as soon as the beans come out of the oven and cover again; the residual steam will cook the garlic.
• To make the salad:
• Thinly slice the pickled green beans on the bias. Combine with the cherry tomatoes, oil, and vinegar.
• To serve, ladle the bean soup into bowls with a big spoonful of the baked beans on top. Garnish with the pickled green bean mix, a swirl of tomato brown butter, crumbled feta, and torn fresh herbs. Leftovers can all be refrigerated in separate airtight containers, though the green bean salad is best on the day it's made, when the beans are most crisp and the tomatoes are fresh.
• Basic wet salt method:
• This works for any amount of dense vegetables or dense, underripe fruit, either whole or cut up, such as carrots, turnips, beets, winter squash, onions, green beans, Brussels sprouts, green tomatoes, small apples, underripe peaches, and whole baby cabbages. Peel off any tough skins, such as on beets, winter squash, and onions, and trim the tops. Leave the vegetables whole or cut them into the desired finished shape. Place the vegetables in a nonreactive container and pour water to completely submerge them; as you do so, keep track of how much water you're adding since the amount of water will dictate the amount of salt (generally 3.5 percent salt by weight of the water for most vegetables, although cucumbers can handle 4 to 5 percent and the increased salt assists with keeping their texture crispy). With a long wooden spoon, stir kosher salt into the brine (or add the salt, cap the jar, and give it a hearty shake) until the salt is dissolved. Place a weight on top of the vegetables to keep them submerged in the brine. Seal the container, using a lid with an airlock if you have one. If you don't have an airlock, you'll just need to open the container every few days or so to release carbon dioxide buildup and check for mold. Place the container in a clean, low-light area with an ambient temperature of 60°F to 68°F until the pickles taste sour, about 3 weeks. Refrigerate indefinitely.

TOMATO AND BEAN SOUP

Steps:

• Fry onion and garlic in a pan, until onion is soft.
• Stir in the chopped tomatoes, stir more until tomatoes are soft.
• Add stock and the sauces, bring to boil and let simmer covered for 30 minutes. If you like your tomato soup smooth, you can blend the soup after this point. I like mine chunky.
• Stir in parsley and the beans. Simmer uncovered for five minutes or so, until the beans are hot.

10-MINUTE WHITE BEAN SOUP WITH TOASTED CHEESE AND TOMATO

Steps:

• Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
• Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
• Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
• Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

BLACK BEAN AND TOMATO SOUP

Steps:

• Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
• Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.

TOMATO AND WHITE BEAN SOUP WITH LOTS OF GARLIC

Steps:

• Peel the garlic, then smash the cloves using a meat pounder or the bottom of a heavy skillet until wispy and flat.
• In a medium saucepan over medium-low heat, heat the olive oil, then add the crushed garlic, and cook, smashing with the back of a wooden spoon and stirring occasionally, until golden brown and beginning to stick to the bottom of the pan, 3 to 5 minutes.
• Add the white beans and their liquid, crushed tomatoes, stock or water, and season with salt and pepper. Bring to a boil, then partly cover, reduce heat, and let simmer until thickened and fragrant, 15 to 20 minutes.
• Using an immersion or regular blender, purée the soup until smooth. Add cream or stock or water to thin as desired. Season to taste with salt and pepper. Drizzle with heavy cream before serving.