This is a great seasonal vegetable stew recipe. Starting with a little pork product - like prosciutto, salt pork, or jamon serrano - is a great way to add flavor but it is not necessary. Instead, use a bit more olive oil. The important thing about this recipe is to prepare it and eat it fresh to keep the vibrancy and crunch of the vegetables. We garnish with crab toast, but many garnishes would look good - even fresh nasturtium or some of the season’s abundant herbs.
Ingredients
- 2 cups dried white beans or chickpeas
- 8 cups water or stock (vegetable or chicken)
- ½ cup good quality olive oil
- 1 pinch of chopped fresh thyme
- ½ cup pork product (prosciutto, salt pork or jamon serrano), optional
- ½ cup diced onions
- 5 cloves garlic, minced
- 1 cup diced celery
- 1 cup diced carrot
- 1 diced red pepper
- 1 28 ounce can good quality whole peeled tomatoes
- 1 tablespoon of tomato paste
- 2 cups cooked white beans or chickpeas (if not cooking from dried)
- ½ cup red wine vinegar
- 1 pinch sugar
- 1 pinch saffron (optional)
- Salt and pepper to taste (start with 1 teaspoon salt and keep seasoning up)
- A few leaves of fresh basil and grated Parmigiano-Reggiano for garnish (optional)
Preparation
Start by cooking beans in water or stock without salt on medium heat for 2-3 hours until fully tender but still holding their shape. When they are soft but not completely cooked, add olive oil and fresh thyme. If you don’t have time for this step don’t worry! Canned beans will do. Be sure to include the aquafaba liquid the beans are packed in and add enough water to bring liquid total to eight cups. Always save your bean cooking juice. This is like gold in building layers of flavor to many dishes!
When ready and all vegetables are cut:
In a six-quart pan, sauté (render) some pork in the pan until crispy. Remove and reserve for later. If not using pork, just use a little extra olive oil.
Slowly on low flame, sauté the onions, garlic and celery. Stir with a wooden spoon and make sure not to burn them.
Add the carrot and cook until fork tender.
Add the red pepper. What you’re doing here is cooking each vegetable separately to provide different textures in the finished soup.
Add the tomatoes, tomato paste and the cooked chickpeas or white beans with the cooking liquid, and pork (if using). Bring to a boil, lower heat and simmer for ten minutes.
Season with a small pinch each of salt, sugar, saffron, add red wine vinegar and simmer for five additional minutes. Taste and season one more time with salt and pepper.
Top with freshly-torn basil leaves, and grated Parmigiano- Reggiano or a pinch of finishing salt.
Serve with warm bread.
