The perfect soup to ward
off cold weather. Hearty and full of both meat and vegetables.
Farmhouse
Winter Soup
- 1 cup dried cranberry
beans, rinsed and picked through
2 tablespoons olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 (14.5-ounce) can) chicken broth
8 ounces genoa salami, peeled and cut into 1-inch cubes
8 ounces sweet Italian sausage links, sliced into 1/2-inch rounds
1 small head green cabbage, cored and cut into 8 wedges
4 celery ribs, chopped
2 carrots, peeled and chopped
1 beet, peeled and cut in 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup fresh or loose-pack frozen peas
10 slices of crusty Italian bread, cut in half and toasted
1 cup freshly grated Parmesan cheese
- In a large heavy-bottomed
stockpot, cover beans with at least 2 inches of cold water. Allow
to soak overnight; drain and set aside.
- Heat pot over medium high
heat. Add oil, and when hot, but not smoking, brown stew meat
on all sides, about 5 minutes. Drain fat. Deglaze with chicken
broth, scraping up any browned bits from the bottom of the pot.
Add reserved beans, salami, sausage, cabbage, celery, carrots
and beet. Stir in enough water to cover by 1-1/2 inches. Bring
to a boil over medium-high heat. Skim off any foam that rises
to the surface and discard. Cover, reduce heat and gently simmer
for 1 hour. Add salt and pepper and simmer, covered, until everything
is tender, about 30 minutes; add a little water if mixture is
too thick. Stir in peas and simmer, uncovered, until tender,
about 5 minutes.
- To serve, place a half
a slice of toast in the bottom of each soup bowl. Ladle soup
into bowls and top with another toast. Garnish with Parmesan
cheese and serve warm.
Makes 10 servings.
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