This right here is a great way to welcome the crisp, cool air we’re starting to feel with the change in weather.
That’s right. Fall is coming. Time to break out the slow cooker, the Oktoberfest beers and put some heavy meat on the grill while wearing jeans and a hooded sweatshirt.
But you are going to want to ease into the change. Feaston has got you. We cooked up a hearty bean soup that has got hints of fall, but with a summer weight.
Let me just tell you this up front. For this soup, you are going to need a food processor. If you don’t have one, take a $20 out of the ATM and go buy one. They work wonders.
Aside from that, you are going to need these ingredients:
- Half an onion, chopped
- 3/4 cup green onion, chopped
- 2 medium potatoes, cubed
- 11/2 cups vegetable stock
- 14 oz can of Cannellini beans
- 2 cloves of garlic, crushed
- 2 cups chopped Savoy cabbage
- Salt and pepper
- Parmesan cheese
First we want to soften up some of the stronger ingredients. Start by cooking the onion, garlic, green onion (or leeks) and potatoes in olive oil in a large soup pot. Do this until they start to sweat.
Next stir in the vegetable broth and the liquid from the beans. Cover it up and simmer for 10 minutes or so. When that is done go ahead and toss in the cabbage, beans and a helping of herbs. Simmer it 10 minutes more with the lid on.
Now comes the food processor. Scoop out about a third of the mixture and dump it into the processor. Blend that up real good and dump it back in. This should give your soup a thick consistency, but leave a nice amount of chunks.
That’s it. Fini. Serve in bowls and top it with some fresh shredded parm or some parm sawdust (the kind from the green can).
As for the bread to go with the meal. I bought some of Panera’s Asiago cheese bread. I threw the slices in the toaster before serving and it gave them a good crunch.