White Bean Soup - Test 1

http://www.theclevercarrot.com/2014/10/tuscan-white-bean-soup-2-ways/

1 - A good, hearty soup. I'd like to try doubling the greens. 

2 - Ok, I can see where there are some problems here. I'm doing a little rewriting. Also, I tried more greens, but the rest of the soup needs some rewriting so I'm not changing anything in that quadrant for this next round.

3 - It's improving. The changes are generally good. I made it with turnip leaves, which one out of 5 people didn't like. What I'm extrapolating from that is 'know your audience', and I will maintain that any green can be used, but that the flavor will come through. What didn't come through was the taste of sage. I'm going to try doubling that.

4 - Increased the greens from 10 to 20oz. Olive oil for 1.5 to 2 Tbsp olive oil, added red chilli flakes.

5 - I quite like this soup. And I like it with the frisée lettuce. With the recent changes, it's a the three step testing stage.

Serving size: ~390 g
Calories per serving: ~400 kcal

With recommended tweaks: 8.6–8.7 / 10 

Number of portions: 6

Speed:

Experienced cook (active): 20–25 min

Novice cook (active): 40–45 min

Total elapsed:

2.5 hours (dry beans)

1.25 hours (canned)

Category: SLOW FOOD

LHSS Score: 7.8 / 10

1 lb. dry white beans such as cannellini or great northern beans, dried (2lbs 5oz when cooked)

3 slices of bacon (90g), chopped, drain fat

2 Tbsp olive oil

1 onion (6oz/170g), rough chop
1 celery stalk, rough chop (or a scant pinch of celery seed)
2 cloves of garlic, minced
8 sage leaves, chopped

2 Tbsps. white wine

1 bay leaf
Pinch of red chilli flakes
4 cups (+ up to another 4 cups for thinning) chicken stock
3/4 tsp salt 

1/4 tsp pepper

1 tsp sherry vinegar 

10oz/280g leafy green (frisée, chard or kale or mustard etc), stemmed and cut into thin strips

2 Tbsps. fresh parsley
Garnish

Chopped bacon bits
shaved parmesan cheese

1. If using dry beans, the night before, bring the beans to a boil, take them off the heat source and let soak overnight.
2. Cook the bacon until the fat renders and the bacon is lightly browned in a soup pot. With a slotted spoon remove the lardons and set aside. When cooled, chop for the garnish.
3. Drain away all but 2 tsps. bacon fat, and add 2 Tbsp of olive oil. To this hot fat add the onion, celery, garlic, and sage leaves. Sauté until the onion is soft and translucent, about 5-7 minutes. Add the white wine and cook until it completely evaporates.
4. Drain the beans and add to the pot, along with the bay leaf and chilli flakes.
5. Cover with 4 cups of chicken stock and bring to a boil then reduce the heat to a simmer, cooking until the beans are tender, about 1- 1½ hours if using dry beans, 30 to 45 minutes if using reconstituted/canned beans. Season with salt and pepper and vinegar.
6. Remove the bay leaf and pulverise half of the soup or leave chunky. 
7. Reheat the soup with the pulverized portion and add the parsley and the greens. Cook until the greens are wilted and cooked.
8. Adjust the amount of liquid with hot chicken broth, to your desired consistency, seasoning as you add.
9. Garnish with parmesan and bacon bits.