Broccolini and white bean soup to celebrate winter

Unlike most of my friends and colleagues I adore the cold weather we’ve been having here lately, and to be honest I really don’t get all the hate: a cold day in the middle of January is a bad thing, but to complain about the cold in July and August seems unreasonable to me.

I love soups and these wintry days are ideal to cook them – I don’t know about you, but cold soups are something I’m not fond of: I have tried several of them but they’re not my cup of tea – I like my soups piping hot, preferably with some nice crusty bread alongside. :)

Martha’s recipe calls for broccoli but as I often do with broccoli recipes I replaced it with broccolini – the problem was my husband loves it, too, and I almost had to hide the steamed florets from him before actually making the soup: every time I looked he was eating one of the florets drizzled with olive oil and sprinkled with sea salt. :D

Broccolini and white bean soup
slightly adapted from the wonderful and delicious Meatless: More Than 200 of the Very Best Vegetarian Recipes

450g (1 pound) broccolini, cut into florets
2 tablespoons extra-virgin olive oil
1 onion, diced
2 fat garlic cloves, finely chopped
2 cups cannellini beans, drained and rinsed
2 ½ cups (600ml) vegetable stock
salt and freshly ground black pepper
2 tablespoons pine nuts, toasted and cooled
shaved Parmesan cheese to taste, for serving

Steam broccolini until tender and bright green, about 1 minute. Let cool slightly. Reserve ½ cup florets for garnish.
Heat oil in a medium pot over medium heat. Sauté onion and garlic until translucent, about 6 minutes.
Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper.
Garnish each bowl with the reserved broccolini florets, the pine nuts, and shaved Parmesan.

Serves 4

Tuscan bean soup with the best croûtons I've ever made

When I told Joao I was making this soup he made his usual “eeeew” face and said: “I hate white beans”. I immediately thought “you hate just about everything” but since I was in a very good mood I kept on cooking and singing ("Breakfast in America" was stuck in my head that day).

The hubby did not eat the soup but went crazy for the croûtons – and indeed they were delicious. I had no idea that croûtons made in a frying pan could be so good. He ended up eating almost all of them – I should have told him “no soup, no croûtons”, but I didn’t. I’m such a softie. :)

Tuscan bean soup
from the always gorgeous and delicious Australian Gourmet Traveller

Soup:
2 tablespoons olive oil
2 leeks, white parts only, finely chopped
1 onion, finely chopped
6 garlic cloves, finely chopped
400g dried white beans, soaked overnight in cold water, drained
5 cups (1.2l) vegetable or chicken stock
1 ¼ cups (300ml) heavy cream
salt and freshly ground black pepper
extra-virgin olive oil, for drizzling

Croûtons:
1/3 cup (80ml) olive oil
150g day-old ciabatta loaf – or your favorite bread – cut into rough cubes

Heat olive oil in a large saucepan over medium heat, add leek, onion and garlic and sauté until tender (8-10 minutes). Add beans and stock, bring to the boil, then cook over low-medium heat until beans are very tender (30-45 minutes; add more stock if beans become too dry).
Meanwhile, for croûtons, heat olive oil in a frying pan over medium heat, add ciabatta and stir frequently until golden and crisp (2-4 minutes), then set aside on absorbent paper to drain.
Transfer bean mixture to a food processor or blender and process, in batches, with cream until smooth.
Season to taste and serve hot, drizzled with extra-virgin olive oil and scattered with croûtons.

Serves 6