Notes: I love dried beans and their versatility. We use a lot of them in the restaurant, from many different sources. (Sadly, butter beans do not grow that well in Colorado, so I get those from Louis Iocopi in Half Moon Bay, California.) You can substitute any type of bean for this recipe, but when buying dried beans try to find fresh ones—this might sound strange, but the truth is that dried produce does have a shelf life. So look for beans that are no more than a year old; the best place to find them is at a local farmers’ market. Beans usually are harvested in October or November, then dried for winter storage.
Some good crusty bread is great with this soup.
Ingredients: 6 ounces dried beans, soaked in water overnight
4 cups chicken or vegetable stock or broth
1/4 cup extra-virgin olive oil, divided
1 large onion, chopped
5 sprigs fresh thyme, leaves removed
1/2 pound spinach
Salt and pepper, to taste
1 cup chopped fresh parsley or celery leaves
Instructions:
1.Drain beans
and place in a large pot. Add stock or broth, bring to a simmer, and cook for
about 40 minuets, or until tender.
2.Meanwhile,
in a sauté pan, heat 2 tablespoons of the olive oil and sauté onion and thyme
leaves until soft, about 6 minutes. When beans are tender, add onion mixture to
the pot (if you like, add a little more water to get a looser soup). Bring to a
simmer, then add spinach and stir. Check seasoning for salt and pepper and
adjust to your taste. Serve in bowls, garnished with celery or parsley leaves
and drizzled with remaining olive oil.
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