Tag Archives: Homemade

White bean and tomato soup

Well. That was an adventure.

Back in August, I wrote about being overwhelmed and making jam. Sad to say, the jam-making tapered off soon afterward, but the being overwhelmed continued for a while. In the four months since I last blogged, I’ve been working through a little cascade of life changes. I moved in with my boyfriend. I quit my job. I started a few tentative steps along a new career path. I’ve spent an awful lot of time lately unpacking boxes and sending out applications and jumping on every networking happy hour invite that comes my way, all while slogging through a particularly grey bout of SAD. It’s been a challenge.

But things are settling now. The move, at least, is done. We’re slowly making our new place into a home. And as a big part of that, I’ve been cooking almost every day. Our new kitchen may be tiny, but it’s getting a workout.

The very first thing I cooked, the day after we moved in, was a pot of my grandmother’s bean soup. This is one of those recipes that speaks instant comfort to me, that tastes like winter and rain and the holidays. I can picture my grandmother standing at the stove, with a stained apron tied over her lavender sweat suit, wearing a pair of bedroom slippers that might be as old as I am, stirring an enormous pot of beans and tomatoes. This was a staple every Thanksgiving, and often on Christmas Eve (my aunt’s birthday) as well. It’s simple, nutritious, and freezes like a dream. It felt like the perfect thing to make to turn our new apartment into a home.

This is one of those soups that’s so much more than the sum of its parts: dried white beans, soaked and simmered until they’re starchy and tender, mixed with a sauteed mirepoix and some diced tomatoes. Using dried beans makes the broth fragrant and thick, and cooking the vegetables down into a sauce before adding them to the pot makes the whole thing deep and resonant. Then there are the finishing touches: a spoonful of cooked orzo and a drizzle of olive oil to top off each bowl. The orzo must be cooked separately, rather than boiled it into the soup itself, so that it stays firm and toothsome rather than relaxing into the broth. And the olive oil adds fruitiness and gloss to the bowl, making it vivid and hearty all at the same time. This is how I ate soup as a child, and how I ate it that night in our new home, staring down the barrel of a new stage of adulthood and willing myself to be ready.

grangy's bean soup

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