ITALIAN PULSES SOUP, EASY OR CLASSIC: frugal, triple duty, good for kids & older people

Thick, satisfying high-fibre January soup uses up leftovers in a most delicious way...

Back at work with a lovely mug of thick Triple Duty Italian Pulses Soup --
(computer carefully set on a stand in case of spillages !!)

This terrifically tasty soup takes a bit of chopping and some planning (in the case of the classic version) but can be prepared in advance.  Left to cook gently for a couple of hours for the dried pulse version, or 45 mins for the tinned, it fills the kitchen with wonderful aromas.  

Here garnished with ham, it will use up lots of leftover veg and any bits of protein from Christmas.  Inspired by Ina Garten's Tuscan Bean Soup, 67goingon50 replaced dried cannelloni beans with split yellow peas in the classic soup.  They're easier to digest but dried cannelloni beans will do just as well.

Tinned cannellini beans are used in the quick and easy soup, seen below.  

Fresh rolls or bread, grated parmesan and chopped parsley are all the extras needed for a delicious high-fibre lunch that fills you up healthily.  Garnishes with protein add a bit of zip.  

Whichever option you choose, the recipe makes a lot and is - of course - wallet-friendly.

Cost: £2.50'ish
Makes: about 3 litres

Ingreds:

250gm/8oz split yellow peas or dried cannellini beans (tinned beans below)

 

2 tablespoons good olive oil

1 cup chopped leeks, white & light green (1)

1 cup chopped yellow onion in 1/2inch dice (1)

1 cup celery in 1/2inch dice (2-3 stalks

          1 cup carrots 

1 tablespoon minced garlic

1 tablespoon fresh rosemary or 1/2 teaspoon dried

 

4 to 5 cups chicken stock

a Bayleaf

1 teaspoon salt; half a teaspoon pepper

 

freshly grated Parmesan cheese

chopped fresh parsley

Protein Garnishes: 2 ounces back bacon in 1/4 inch dice (or minced poultry or pork or vegetarian meat pieces) cooked in couple tablespoons olive oil till browned 

Method:

1. For classic version (fast version below), start 8 hours-2 days in advance.  Place dried pulses in a large bowl, cover with 2 inches water; refrigerate 8 hours or overnight.  Drain, rinse, drain again; cover with fresh water & bring to a boil, simmer 30 mins; drain & set aside until ready to use (no longer than a day)
2. In large heavy pot, heat olive oil over medium-low; add onions, leeks, carrots, celery, rosemary & garlic; cook without browning at least 10mins - probably more - stirring now and again until veg are tender 
3. Add pulses, 4 cups chicken or vegetarian stock, bay leaf, salt & pepper.  Bring to a boil.
4. Reduce heat to simmer; partially cover
5. Cook at least 1 & 1/2 hours, continually check that the soup is bubbling gently; stir occasionally, until pulses are tender.
6. Take off heat; remove bay leaf; leave 15 mins
7. Remove one-third of the soup; pulse the rest until smoothish and add back to pot
8. If soup is too thick, add up to another cup of stock  
9. Serve with lots of grated parmesan, a sprinkle of chopped parsley and chosen protein garnish

Fast version with tinned cannellini beans

1. Ready in just over an hour
2. In large heavy pot, heat olive oil over medium-low; add onions, leeks, carrots, celery, rosemary & garlic; cook without browning at least 10mins -probably more -  stirring now and again until veg are tender
3. Drain 1 x 14-oz can white cannellini beans, reserving liquid.  Blitz 1/2 cup beans and ½ cup of the liquid with stick or stand blender until smooth
4. When veg are cooked, stir in the bean puree and the rest of the drained beans (throw away the rest of the liquid).
5. Add 3 cups stock
6. Simmer 45mins
7. Serve as above

Comments: 'Lovely and soothing after the excesses of Christmas.' Retired writer

Tips: when re-heating on a second day, add a bit of water and more salt & pepper

These recipes have been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission