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Creamy Ca
PAIR WITH
Roasted Garlic Focaccia
(PAGE 142)
This soup is my approximation of a memorable white bean soup I had in a small trattoria in the remote Tuscan hill town of Volterra. It was creamy and rich, with a depth of flavor that belied its simple description as “white bean soup.” I begged the proprietress in broken Italian for the secret to the soup and was shocked to learn that she sautéed a few anchovies with the vegetables. The anchovies add richness and umami, but there’s no overt fishiness in the flavor of the soup. I garnish the soup with a spoonful of gremolata (finely chopped parsley, lemon zest, and garlic) mixed with peppery Tuscan olive oil. The result is a soup that’s filling but light, and incredibly simple to make
.
Serve this soup with the Tuscan-inspired, garlicky focaccia on
page 142
to get the last drops from the bottom of the bowl
.
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
40
MINUTES
4 Tbsp [60 ml] extra-virgin olive oil, preferably Tuscan
1 medium yellow onion, finely chopped
1 large carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 Tbsp plus 1 tsp chopped fresh sage
2 medium oil-packed anchovies
1
/
2
cup [120 ml] dry white wine
4 cups [960 ml] chicken or vegetable broth
(see page 17)
4
1
/
2
cups [675 g] cooked ca
(see page 19)
, or three 15-oz [425-g] cans ca
1 bay leaf
1
/
4
cup [7 g] fresh Italian parsley leaves
2
1
/
2
tsp finely grated lemon zest
1 small garlic clove, peeled (remove the green sprout in the center, if present)
Sea salt
Freshly ground black pepper
1.
In a large soup pot or Dutch oven, heat 2 Tbsp of the olive oil over medium-high heat.
Add the onion, carrot, celery, sage, and anchovies and cook, stirring occasionally, until the onion is translucent, about 4 minutes.
Add the wine and cook, scraping up browned bits on the bottom of the pan, until the wine has nearly evaporated, about 1 minute.
2.
Add 1 cup [240 ml] hot water, the chicken broth, beans, and bay leaf.
Cover and bring to a simmer over medium-high heat.
Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are very tender, about 20 minutes.
3.
On a cutting board, mound the parsley, lemon zest, and garlic.
Sprinkle with a little salt and chop very finely until the mixture is a bit wet looking.
Transfer to a small bowl, add the remaining 2 Tbsp olive oil, and stir to combine the gremolata.
4.
Remove the bay leaf and blend the soup with an immersion blender in the pot, or in batches in a blender with the lid slightly ajar, until smooth.
Return the soup to the pot and reheat over medium-low heat until very hot, about 2 minutes.
Season with salt and pepper.
5.
Ladle the soup into soup bowls and drizzle each with the parsley-oil mixture.
Serve immediately.
GET AHEAD:
Store the cooled soup in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days, or in the freezer for up to 3 months. The gremolata is best made immediately before serving.