This recipe for Brothy, Garlicky Beans comes courtesy of Food52. One of our favorite week day meals is roasting a whole chicken over a bed of vegetables. Typically we have the legs, thighs, and back left over from the meal so we freeze the leftovers. Last Saturday I combined the chicken with vegetable scraps I collected during the week and simmered these ingredients for about six hours. I tasted it during the day and I may have added a few fresh vegetables to balance the flavor. Voilà , I have four cups of excellent chicken stock looking for an idea. Thursday is our soup/light meal day. Before I went to work I put 1 pound of white beans into a pot and covered it with an inch of water. When I got home I drained the beans and started the soup recipe. Since I had some very fine Andouille sausage in the refrigerator I sliced up two links and added it in the last ten minutes to add a little pizazz. I combined the soup with a few slices of toasted French bread and we had excellent comfort food for a rainy day!
1 pound white beans, rinsed and drained
3 cups chicken stock (homemade or low sodium)
2 medium shallots, halved and peeled
4 fat cloves garlic, peeled and smashed
1 stalk of celery, preferably with its leaves, cut into 3-inch lengths
1 large carrot, peeled and halved
2 scallions or spring onions
1 sprig thyme
1 sprig rosemary
2 tablespoons good olive oil, plus more for serving
Parmesan rind (optional but recommended)
1 cup canned chopped tomatoes
Grated Parmesan for serving
- Put the beans in a large heavy pot and cover them by about an inch with cold water. Bring the water to a boil over high heat. Let the beans boil for one minute, then remove them from the heat and cover the pot. Set aside for one hour.
- Drain the beans and return them to the pot. Add the chicken stock, and if the beans aren’t quite covered in liquid, add a little bit of water. Add the shallots, garlic, celery, carrot, scallions, thyme, rosemary, Parmesan rind, olive oil and a teaspoon of salt. Bring to a boil, then lower the heat until the beans are just simmering. Cook uncovered for about 40 minutes, until the beans are almost tender. Add the tomatoes and cook gently for another 10 to 20 minutes.
- Remove the aromatics and extra vegetables if you like (or save them for yourself like I do), taste and add more salt if necessary. Serve drizzled with a little olive oil and a shower of Parmesan.