- 8
Ingredients
- Garnish:
- 1/2 cup dry white beans
- 4 tb butter
- 1 cup fresh green peas (about 1 lb unshelled)
- 1 cup zucchini, unpeeled but scrubbed and diced
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/3 cup celery, thinly sliced
- 2 oz salt pork, diced
- 2 tb onions, finely chopped
- 1/2 cup leeks, finely chopped
- 2 cups canned whole-pack tomatoes, drained and coarsely chopped
- 2 quarts chicken stock, fresh or canned
- 1 bay leaf and 2 parsley sprigs, tied together
- 1 tsp salt
- fresh ground pepper
- 1/2 cup plain white raw rice
- 1 tb fresh basil, finely cut or 1 tsp dried basil, crumbled
- 1 tb fresh parsley, finely chopped
- 1/2 tsp garlic, finely chopped
- 1/2 cup imported parmesan cheese, freshly grated
Preparation
Step 1
1) Bring 1 quart of water to a bubbling boil in a heavy 3-4 quart saucepan. Add the 1/2 cup of beans (either marrow, Great Northern, white kidney or navy) and boil them briskly for 2 minutes. Remove the pan from the heat and let the beans soak undisturbed in the water for 1 hour. Then return the pan to the stove, and over low heat simmer the beans uncovered for 1 to 1 1/2 hours, or until they are barely tender. Drain the beans thoroughly and set them aside in a bowl.
2) Melt the butter over moderate heat in a heavy 10-12 inch skillet. When the foam subsides, add the peas, zucchini, carrots, potatoes and celery. Tossing constantly with a wooden spoon, cook 2-3 minutes, until they are lightly covered with butter, but not browned. Set aside.
3)Render the salt pork dice by frying them in a 6-8 quart soup pot or kettle over moderate heat, stirring frequently. When the prok dice are crisp and brown, lift them out with a slotted spoon and set them aside to drain on paper towel. Stir the onions and leeks into the fat remaining in the pot and cook, stirring constantly, for about 5 minutes until the vegetables are soft and lightly browned. Stir in coarsely chopped tomatoes, the vegetables from the skillet, the chicken stock, the bay leaf and parsley sprigs, salt and a few grindings of pepper. Bring the soup to a boil over high heat, reduce the heat and simmer partially covered for 25 minutes.
4) Remove and discard the bay leaf and parsley sprigs, add the rice, white beans and salt pork dice and cook for about 15-20 minutes longer, or until rice is tender. Taste the soup and season it with salt and pepper if needed. Serve, sprinkled with herb and garlic garnish. Pass a bowl of the grated cheese seperately.