Spring is definitely peeking through and I’m feeling very fortunate lately. This week I re-subscribed to our fabulous CSA and I based my week around picking up our ration on Wednesday. This particular farm is perfect as it’s a weekly membership so you can stop/cancel/edit your order at any time. We add a dozen farm fresh eggs to the order and it’s the perfect amount of food to last for most of the week.
This Wednesday’s delivery surprised me by being much more bountiful than I expected given that it’s early Spring.
In the mix:
- baby bok choy
- dandelion greens
- green onion
- Mesclun lettuce
Early that morning, before I left for a long day, I grabbed a bag of mixed dry beans, 1lb worth, and tossed them in a bowl and covered them with cold water. Later that day, once I picked up my CSA and unloaded it all, I got to work. This meal came to be as all great meals do, with spontaneous additions of ingredients and unmeasured amounts of spices. While this gives me so much pleasure, I imagine it makes the reader quite frustrated! Here I’ll do my best to walk you through the process. This soup is a perfect meal at the end of a chilly, early Spring day. It uses rich, local ingredients and can be tweaked and suited to your preferences and fridge. In other words, make it!
Italian Bean Soup
- 2 T olive oil
- 2 garlic cloves
- 1 strip of bacon (or pancetta)
- 3 carrots, thinly sliced
- 1lb pre-soaked Italian (or 18) bean mix
- 1 quart prepared vegetable broth
- 1-2 c. washed and chopped dandelion greens
- 1 T each, fresh oregano and rosemary
- salt and pepper
- Pecorino Romano
Heat olive oil and add garlic, then bacon and carrots shortly after. Cook for 2-3 minutes or so. Add beans then broth. Bring to a boil then reduce to a simmer and add dandelion greens and herbs. Cook for about 45 minutes-1 hour, adding salt and pepper to taste. Top with fresh Pecorino Romano to serve.