Sunday, February 27, 2011
This recipe comes from Rao's Cookbook, a collection of dishes from Rao's a famous Italian restaurant in New York. Apparently the restaurant is cash and carry, not open for lunch, open for dinner Monday thru Friday and only one seating per table a night. It's written that not much has changed since the doors first opened and the food is amazing.
1/2 cup fine quality olive oil
1 cup onions (chopped)
1 cup whole leeks (chopped)
1/4 cup parsley (minced)
1 teaspoon thyme (minced)
2 cups potatoes (peeled and diced)
2 cups carrots (diced)
1 cup celery (diced)
1 cup zucchini (diced)
1 cup fresh fava beans
1 cup fresh or frozen green peas
2 cups canned imported San Marzano Italian plum tomatoes, with juice
4 cups chicken broth or water
1 to 2 cups cooked cannelini or kidney beans
2 tablespoons chopped fresh basil
1/2 cup freshly grated Pecorino Romano cheese
Heat oil in a large soup pot over medium-high heat. When hot, stir in onions, leeks, parsley and thyme. Lower heat and saute' for about 5 minutes or until onions begin to brown.
Add the remaining vegetables - potatoes, carrots, celery, zucchini, fava beans and peas - one at a time, sauteing each for about 3 minutes. When all the vegetables are sauteed, stir in tomatoes, broth, salt and pepper. Bring to a boil. Then lower heat and simmer for about 1 hour, until soup is quite thick.
Add cooked beans, mashing against sides of soup pot with the back of the spoon as you stir them in. Cook for an additional 5 minutes. Remove from heat and stir in basil. Serve sprinkled with cheese.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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