Yes, it’s another Monday and a new Food Matter Project recipe! Since we were visiting friends in Boston this weekend (check out our Sam Adams Brewery tour), we actually made this soup last week. It was easy to make and very delicious!
This weeks recipe was chosen by Adrienne, of Adrienneats. She chose the Roasted Asparagus and White Bean Soup with Parmesan from Mark Bittman’s The Food Matters Cookbook. Check out what others did here, scroll down to the comments.
This was a great soup- the beans made it very filling and gave this soup lots of flavor. Since I was trying to use up some other produce in our fridge, I added extra veggies- so definitely feel free to swap or add more.
I can’t seems to stop buying asparagus at our Penn Quarter Farmer’s Market– this last week I walked away with 3 bunches! The farmer selling it was wondering what I was going to do with so much (but that’s for another post)!
Remember: when buying asparagus look for firm stalks with purple tinge tips. The ends of the stems should be fresh and moist. It should be used soon after buying, but if it needs to stay in the fridge for a couple of days then cut off about 1 inch from the base and set the asparagus bunch upright in a container filled with some water (up to 4 days).
Asparagus and White Bean Soup
Adapted from: The Food Matters Cookbook (page 110)
2 tbsp olive oil
1 large onion, chopped
4 oz pancetta, chopped
3 carrots, peeled & chopped
4 garlic cloves, chopped
1 tsp fresh thyme
1/2 cup dry white wine (recommend: Bogle Chardonnay)
2 Yukon gold potatoes, peeled & chopped
6 cups chicken or veggie stock
2 cups of water
1 1/2 cups of cooked cannellini beans
1 1/2 cups of cooked navy beans
1 tsp salt
1 tsp pepper
1 lb asparagus
2 oz Parmesan cheese, shredded
Heat up the olive oil in a large soup pot. Once the olive oil is warm, add the onion. Sauté for up to 5 minutes, when the onions become translucent. Then add the pancetta, sauté until the meat starts to brown. Add the carrot, garlic and thyme, allow to cook for another 2 minutes. Then add the white wine, stir to loosen the vegetable and pancetta pieces.
While stirring add the potatoes, stock and water. Bring the soup to a boil, then simmer for 20-30 minutes. Stir infrequently until the potatoes have cooked (should be soft when you stick a fork into them).
Add in the beans, and cook for another 10-15 minutes. Season the soup with 1/2 tsp salt and 1/2 tsp of pepper. Finally, puree about half of the soup in a food processor, mix both halves together.
Preheat the oven to 400ºF. Meanwhile, put the asparagus on a baking sheet and drizzle with olive oil, 1/2 tsp of salt and 1/2 tsp of pepper. Roast for about 15 minutes, or when the asparagus begins to brown.
Pour soup into a bowl, dress it with pieces of asparagus and a sprinkle of Parmesan cheese.