White
Bean, Chorizo, and Broccoli di Rape Soup
(from Soup, A Way of Life,
page 309)
If my
friends are squeamish about whole cloves of garlic, I mush the cloves
against the side of the pot just before serving. They will flavor and
thicken the soup. This is the kind of soup my grandmother would have
made if she had been a good cook—it
can always be thinned with a little water to serve a large crowd.
1
tablespoon
olive oil
2 medium
heads garlic, smashed and peeled
8 cups (2
l) Enriched Pork Stock (page 360), Basic Chicken Stock (page 345) or
commercial chicken broth
1 pound
(450 g) small white beans or dried baby lima beans, soaked according to
one of the methods on page 293 and drained
2 links
(150 g) chorizo, cut across into thin slices
2 medium
bunches broccoli di rape, stems cut off, yellow and wilted leaves
discarded, tops and leaves only, and cut across into 1/2 inch (1-cm)
pieces
Kosher
salt and freshly ground black pepper to taste
In a medium stockpot, warm
the oil over low heat. Stir in the garlic and cook, stirring frequently,
until it turns transluscent and soft but not brown, about 10 minutes.
Stir in the stock and beans. Bring to a boil. Lower the heat and
simmer, covered, until the beans are tender, about 1 hour.
Meanwhile, in a large frying
pan, cook the chorizo over medium heat, stirring, until it changes
color and begins to render its fat, about 3 minutes. Stir in the
broccoli di rape a handful at a time and cook until wilted. Continue
cooking and stirring until all the rape is bright green, about 4
minutes.
Stir the rape mixture into
the beans and return to a boil. Lower the heat and simmer for 5
minutes. Season with salt and pepper.
Makes 8 cups (2 l); 6
first-course servings
