Hearty Minestrone Soup

Apparently, spring in north Florida as well as south means hot, not warm. The windows are closed; the air is on. It's just as well because that final week with the windows open left a yellow dusting of pollen on the new (and long needed) kitchen table and my desk. But the days are sunny, the light is long, birds are everywhere, and there are trees here- real, glorious trees!

It's a wonderful thing to sit down at our new table, the three of us, and eat a lovely soup in the evening while the light is still strong. This is a soup full of vegetables and life, of spring and heat, with a bacony underbite that stops it just short of too healthy.

Desmond has declared, in not so many words, that beans are his absolute favorite food. He couldn't get these down fast enough. I worried that the crushed red pepper would burn his little mouth, but he kept opening it up for more without complaint, proving yet again that he truly is my child.

While not difficult, this soup takes a long-ass time to make. Is it worth it? Yes, but if chopping is not your thing, look elsewhere. The beans take time too- overnight soaking and their own cook time separate from the soup. Once past the hurdles of beans and chopping, everything comes together fairly quickly and simmers quietly, creating delicious smells, waiting to be eaten.

                
                        Hearty Minestrone Soup

Recipe By: Food & Wine March 2009

-= Ingredients =-
1 1/4 cups Dried white beans ; soaked overnight and drained
3 tablespoon Extra virgin olive oil
2 ounces pancetta ; finely diced
2 medium Shallots ; finely diced
2 large Celery ribs ; finely diced
1 medium Carrot ; finely diced
1/2 Fennel bulb ; cored and diced
4 cloves Garlic ; minced
1/2 teaspoon Crushed red pepper
2 Bay leaves
2 tablespoon Tomato paste
1 14 ounce can plum tomatoes ; chopped
1 quart Chicken broth
Salt and freshly ground pepper
1 cup Baby arugula
1/2 cup Flat leaf parsley leaves
1 tablespoon Fresh lemon juice

-= Instructions =-
1. In a pot, cover the beans with 2 inches water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered. Drain the beans and reserve the cooking liquid.
2. Meanwhile, in another pot, heat 2 tablespoons of the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes. Add the shallots, celery, onion, carrot and fennel, and cook until softened. Add the garlic, bay leaves and crushed pepper and cook until fragrant. Add the tomato paste and cook, stirring, 2 minutes. Stir in the tomato and broth; bring to a boil. Simmer over low heat for 1 hour. Add the beans and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper.
3. In a bowl, toss the arugula and parsley with lemon juice and remaining 1 tablespoon oil. Season with salt and pepper. Serve the soup in bowls; toss with the salad.