La Paz Road Bean Soup
This soup is a combination of using what was on hand, while I wasn't in my own kitchen, and a serendipity-find at the local market -- fresh Borlotti beans in the shell! You could use dried cranberry beans, or even good quality canned beans (light red kidney or cannellini).
La Paz Road Bean Soup
This soup is a combination of using what was on hand, while I wasn't in my own kitchen, and a serendipity-find at the local market -- fresh Borlotti beans in the shell! You could use dried cranberry beans, or even good quality canned beans (light red kidney or cannellini).
Cooking Instructions
- 1
Soften half the carrots, all the diced yellow onions and celery in the EVOO. When translucent, add rosemary and the beans, and cover with ~2" water. Let simmer for 45-minutes to 1 hour, until the beans are soft and the liquid is thickened from the beans.
- 2
Add the remaining carrot, tomato, and zucchini, diced, to the pot and let simmer for an additional 15-20 minutes. When vegetables are tender, add the small pasta and the final seasonings -- red crushed pepper, soy sauce and lemongrass. When the pasta is tender, it?s ready to serve.
- 3
I also add a twist of two of dried porcini mushrooms from my grinder, but if you don't have it, don't worry. Fresh mushrooms don't really work well here.
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