Shopping List
- 1 large onion
- 1 red bell pepper
- 2 carrots
- 2 medium Yukon Gold potatoes
- 1 bunch small turnips (about 12 oz.)
- 1 bunch flat leaf (Italian) parsley
- 1 bunch fresh mint
- 2 lbs. asparagus
- Two 16 oz. cans cannellini beans
- Grated Parmigiano Reggiano
- Multi-grain rolls
Pantry Items
- Extra-virgin olive oil
- Bay leafs
- Garlic
- Paprika
- Red pepper flakes
- Fine sea salt
- Black pepper
- Unsalted butter
Suggestions
- Wine: A fruity white, like a Sauvignon Blanc or Pinot Grigio
- Dessert: Rhubarb compote
Game Plan:
- When you walk in the door
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Pour yourself a glass of wine and put whatever is left in the refrigerator.
- Preheat the broiler.
- Prep
- Open, drain, and rinse the beans under cold water.
- Peel and dice the onion.
- Core, seed, and dice the red pepper.
- Peel, trim, and dice the carrots.
- Peel and dice the potatoes.
- Peel and quarter the turnips.
- Peel and dice 3 cloves garlic.
- Wash and pat dry the parsley and the mint, pluck 1/2 cup leaves from each.
- Put the steamer into a saucepan over 3-inches of water.
- Start Cooking
- Heat 1 tbsp. olive oil in the Dutch oven over medium heat.
- Add the onion, the garlic, the turnips, the carrots, and the bell pepper and stir. Season with salt and pepper.
- Cook the vegetables for about 8 minutes, stirring once in awhile.
- While the vegetables are cooking, put the saucepan and steamer on the stove over medium-high heat.
- Add the cannelini beans to the Dutch oven, and stir.
- Add 5 cups water.
- Add 2 bay leaves, 1 tsp. paprika, 1/4 to 1/2 tsp. red pepper flakes.
- Add about 2 tsps. salt.
- Add the potatoes to the soup.
- Bring to a boil, reduce the heat so the liquid is at a lively simmer. Cover partially and cook for 10 minutes.
- While the soup is cooking, turn on the broiler for the asparagus. Check that the rack is about 3-inches from the element.
- Snap the root end off the asparagus. Rinse well.
- Put the asparagus in the steamer, cover, and cook for about 5 minutes. The asparagus should just be tender.
- Take the steamer off the heat.
- Put the asparagus in a heat-proof serving dish.
- Sprinkle it with 1/3 cup Parmigiano Reggiano.
- Put the asparagus under the broiler.
- While the asparagus is broiling, finely chop the mint and the parsley and stir into the soup. Taste for seasoning.
- As soon as the cheese is hot and slightly melted on top of the asparagus, take it to the table.
- Take the soup to the table, along with the rolls and the wine.
Wow that was fast, let’s eat!
