Tuesday, September 28, 2010

White Bean and Spinach Soup

A great fall soup


3 clove garlic
2 carrots
1 yellow onion
1/3 cup parsley
2 sliced of pancetta about 1/4 inch thick
2 TBSP olive oil
4 cups chicken stock
3 good handfulls baby spinach
1 can drained white Lima beans
4 slices artisan bread
grated Parmesan cheese

Chop the first five ingredients and chop them all finely, almost into a paste. In Italian this is called a battuto.

Warm the olive oil in the soup pot over medium high heat then add the  battuto stirring often. Cook until it just begins to turn brown. Add the chicken stock and bring to a boil. Add the beans then then simmer for about 20 minutes.
Turn the heat back to high and as it begins to bubble add the spinach leaves. They only take a few seconds to cook so turn the heat off and let sit for a minute or two.
Meanwhile toast the bread slices.
Serve the soup in large bowls, float one of the toasted bread slices in each bowl and add the grated Parmesan to the top of each bread slice.