Saturday, August 24, 2013

Cannellini Bean and Leek Soup with Bacon and Sage

Has this summer completely skewed your perception of time? It has mine. It feels like I've had to go through this mental exercise of figuring out what day it is every morning when I'm waking up. Yesterday I actually had to ask Tyson. Thankfully he was still in bed, who knows how long it wold have taken me...
Anyways, this week when I made up the menu on Thursday I already had dinner planned for that night, but thinking it was Friday I didn't have a dinner plan until Saturday. This soup was what I came up with to fill in my (mental) gap. It was very flavorful. The beans have such a nice earthy flavor, but the sage and chives really kept it bright. You could even skip the potato if you wanted something a little less hearty and more summery.

Cannellini Bean and Leek Soup with Bacon and Sage

2 cans of cannellini beans, drained and rinsed
2 leeks, white parts sliced thin
2 pieces of bacon
1 can of diced tomatoes
1 large russet potato, peeled, and diced smallish
3 1/2 or 4 cups of water
splash of white wine
4 sage leaves
chives, or garlic chives, to add color and zing (optional)

Slice bacon and place in a large heavy pan. Cook over med-low heat. When fat has rendered, add leaks and stir. another 5 minutes or so or until leeks are soft. Be careful that it doesn't burn and add a splash of wine if it starts to.

Add the tomatoes and their juice, simmer for a couple of minutes. Add the beans and potatoes and just barely cover with water. Season with some salt and pepper.

Bring to a boil and simmer gently until potatoes are soft. Snip your sage leaves into the soup and let simmer a couple of minutes more.

Snip your chives into each bowl after serving so that their color stays bright.

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