Soup Weather is Here and All I Want is Mom's Tuscan Bean Soup

www.blogs.targetx.com

The title says it. Fall has arrived; leaf colors are turning warmer, and so are our preferences.

During the last two days of downpours and cloudiness that has apparently descended upon the whole east coast, all I've been craving is a bowl of the Tuscan Bean Soup my mom always makes this time of year.

I'm going camping this weekend, but I'm certainly planning to get the ingredients to make it next week. Here's the recipe, it does any heart good this time of year. (Most of the credit is due to Mollie Katzen for her Tuscan Bean Soup recipe in Still Life with Menu.)

My mom has also added a ham bone to this recipe to hearty-it-up. If there is a Honeybaked Ham in your area, or a similar deli, you can purchase (for almost nothing) the ham bones from which the ham has been carved. Often, there is some ham left which does wonders for flavoring soups.

Tuscan Bean Soup
1. In a large soup pot, combine and saute the following:

• 2 medium sized cloves of garlic, crushed
• 2 stalks celery, chopped
• 2 medium sized carrots, sliced
• 1/2 lb. fresh green beans, cut in 1-inch lengths
• 6-8 scallions, minced (white part only)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 teaspoons salt
• lots of ground black pepper
• 2-3 tablespoons of dried basil

For the first five minutes, cook on medium heat, then turn down to simmer for 10-15 minutes. Next, add:

• 1 1/2 cups dried white beans (or a can of cannellini beans)
• 2 1/2 cups water or stock (from soaking beans)

Cover and simmer for 30 minutes. Then, add

• 3 tablespoons fresh lemon juice

and cook for 10 more minutes.

Serve it hot, garnished with parmesan and parsley.

Alright, so I want this dish even more now that I've written this. Invite me over if you're making it before I do.

Fresh Corn? Try This Southwest Salad.

So this is probably one of the last few weeks that fresh corn is available (like the corn I've been picking up at the Bethlehem Farmers' Market), but if you can find some, this recipe is worth your while. I've been putting together a batch every Sunday to enjoy for lunches throughout the week and it hasn't gotten old yet!

It's based on the Southwest Black Beans and Corn Salad from Mollie Katzen's Still Life with Menu cookbook (one of my mom's favorites of which I have inherited a copy).

• 2 ears of corn
• 1 can of black beans or 2 cups of black beans should you choose to cook them yourself
• 2-3 minced garlic cloves
• 1/2 red onion, minced to about the size of corn kernels
• 1 medium bell pepper, minced to corn kernel size as well
• 1/2 cup of olive oil, or enough for a light coating of the salad components
• 1/2 cup (handful) Cilantro or Parsley or both--Lately I've only been able to get Parsley and have been really enjoying a slightly mellower flavor than cilantro, which is what I typically use from Mom's garden at home
• Dash of cayenne pepper, adjust to your spicy tolerance
• A teaspoon of ground cumin
• Juice of a Lime
• Salt to taste (Sea Salt is both good for you, has better flavor, and requires less)
• Ground Pepper- also to taste

Mix, enjoy. Adjust any of these amounts or proportions to your personal taste, you really can't go wrong. It is excellent by itself or as a contrasting, palette-cleansing side for richer, heavier meat or seafood dishes. Mollie Katzen recommends it in a tortilla, also yummy.
The best news of all: this a recipe which actually improves with time as the flavors exchange and marinate in your fridge.