Greens and Bean Soup

My earliest memory of food is of me tucking into a bowl of soup. Chubby toddler right hand firmly gripping a spoon only just able to fit in my little mouth, left hand resting on the side of the bowl to warm those chilled little fingers. Little drops of oil floating wondrously on the surface of the broth like a monochrome kaleidoscope, barley bobbing around chased by my hungry spoon. It set me on a path of a passionate love for soup. Like a hug from the inside out soup has had my heart from the earliest days. It’s a chameleon dish. Every cuisine on earth has varieties of soup in it’s repertoire. It’s a vehicle for using up left overs, all the bits at the bottom of the fridge and food that nourishes and warms those we love. It’s a dish we can deliver to a friend who needs some love or one we can make to nurture the ailing.

When I emerged from the post surgery fug and regained the use of my right hand (yes I am right handed to boot) I was desperate to crack in to one of my new cook books. I’d remembered a soup full greens in Sophie’s book that I’d wanted to cook and started scouring the fridge and pantry for the ingredients. Sadly I was lacking a huge number of the ingredients but was still craving a bowl of greens floating in broth. Something a little lighter than some of the more hearty styles I often create but nourishing and satisfying none the less. This creation hit the spot and continued to do so in the days that followed. It’s super easy and would be a great one for after work or to batch cook for a busy week.

I’m still craving Sophie’s Spring Minestrone, must add the ingredients to this week shopping list.

Ingredients:

1 leek white part only finely chopped

½ tsp of freshly grated nutmeg ( it really does taste and smell better) or ¼ tsp of pre-ground.

2 garlic cloves finely chopped or crushed

50 grams prosciutto or pancetta finely chopped ( you could sub with bacon if that’s all you have)

4 sprigs of thyme leaves removed

1 swede peeled and diced

1 C broad beans podded

1 C frozen peas ( I prefer baby peas)

1 C green beans sliced into short pieces

1 can cannellini beans drained

1 ½ litres of chicken stock

Salt and white pepper

Method:

In a large heavy based pot warm a good glug of extra virgin olive oil over a low heat. Cook the leek and garlic slowly in the oil, avoiding browning the leek and garlic, until soft around five minutes. Increase heat to medium and add swede, thyme and nutmeg stirring frequently for a few minutes to warm the pieces of swede and release the aroma of the thyme and nutmeg. Finally add the remaining veg and stir to warm them add the stock and canned beans and bring to the boil. Reduce to a simmer and cook for 30-40 minutes or until the swede is soft. Season with salt and pepper to a taste. White pepper has a delicious warming tingle and suits this dish particularly well.