White Bean and Mushroom Soup with Butternut Squash and Kale

There are three things that get me through a chilly Canadian winter — a warm blanket and a warm cat both spread on my lap, shivering glances at the calendar waiting for the pages to turn, and a hot steaming bowl of a thick homemade bean and vegetable soup. This soup is just the thing on those days when the winter wind swirls about the house looking for a crack to get through — hearty and nutritious white beans and butternut squash surrounded by a rich and lightly spiced mushroom broth and healthy slices of wilted kale, it's a great way to warm you up and fill you up before composing yourself under some more nice warm blankets for the evening. Apart from some chopping preparation, it's a fast and simple soup to make and enjoy.

White Bean and Mushroom Soup with Butternut Squash and Kale

Recipe by Lisa Turner Published on March 8, 2012 A hearty, warming and nourishing soup of white beans, butternut squash and wilted kale in a rich and lightly spiced mushroom broth Print this recipe Ingredients: 1 cup dried cannellini (white kidney) beans 4 cups vegetable stock 2 tablespoons olive oil 16 oz mushrooms (white, cremini or shitake), trimmed and chopped 1 large onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and chopped (optional) 1 teaspoon curry powder 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces 1 bay leaf 4 cups water 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper 1/2 bunch kale, stemmed and sliced Instructions: Rinse the beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the following day, add to a large saucepan and cover with the vegetable stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside both the beans and the cooking liquid. Meanwhile, heat a large saucepan over medium-high heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl to coat the pan. Add the mushrooms and sauté for 8-10 minutes or until the mushrooms are a golden brown. Remove from the pan and set aside. Wipe the pan clean and return to the stove. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion and garlic and stir for 2-3 minutes or until the onions start to turn translucent. Add the jalapeño if using, and stir for another minute. Now toss in the squash and curry powder and stir to coat the vegetables with the oil and curry powder. Pour in the water, add the bay leaf, and bring to a boil. Reduce the heat to medium-low and add the reserved mushrooms, beans and the cooking liquid from the beans. Cover and simmer for 20-30 minutes or until the squash is tender. Discard the bay leaf and season the soup with salt and plenty of fresh ground black pepper. Add the kale and continue to simmer for 4-5 minutes or until the kale is wilted but still bright green. Remove from heat and serve hot. Makes 6 - 8 servings

Other warming bean and vegetable soups from my kitchen:
Spicy White Bean and Turnip Soup
Italian White Bean and Kale Soup
Chickpea and Cabbage Soup

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

A light and refreshing purée of pesto and white beans served over a bed of warm and delicate lemon-scented rice and topped with sweet and tender spears of local asparagus — this recipe is sure to become a summer classic in my home. And it's very simple to make, even if there is quite a bit of washing up to do afterwards. I'm always a little annoyed to clean up the food processor, even if it's been used for a good cause.

Feel free to lightly steam the asparagus instead of roasting if it's a hot day and you don't feel like turning on the oven.

Cannellini Bean and Pesto Purée with Roasted Asparagus over Lemon-Scented Rice

1/2 cup dried cannellini (white kidney) beans
2 tablespoons pine nuts
1/2 tablespoon olive oil
2 cloves garlic, peeled
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
1 tablespoon olive oil
1 bunch fresh asparagus

1 cup white basmati or jasmine rice
juice and zest from 1 small lemon

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

Meanwhile, gently toast the pine nuts in a dry pan over medium-low heat, tossing frequently, until the pine nuts are golden brown.

Once the beans are finished, cook the rice according to instructions. Stir the lemon juice and zest into the hot rice, cover, and set aside.

Meanwhile, preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush the spears with a little olive oil and roast for 10 minutes, turning the spears over once after 5 minutes.

Place the toasted pine nuts, olive oil, garlic, basil, oregano, salt and black pepper into a food processor. Process until smooth, then stir into the mashed beans.

Serve the warm bean and pesto purée over plates of warm rice and arrange the asparagus on top. Serves 4 to 6.

Other recipes you may enjoy from Lisa's Vegetarian Kitchen:
White Bean Cream of Asparagus Soup
Warm Baby Potato and Asparagus Salad
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

On the top of the reading stack: Guy De Maupassant

Audio Accompaniment: a power washer, just next door

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Making a healthy vegetarian entrée look like a gourmet dish isn't the result of elaborate and technical procedures. Rather, it's the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in colour and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.

As is so often the case when I cook with squash, this meal was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described "Dog Shaman" in South Africa who otherwise advocates a vegan diet for dogs. I don't endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I'm quite happy to try his human food.

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Salad:

1 fennel bulb, cored, trimmed and sliced
1 large cup fresh Italian parsley leaves
1/4 cup olive oil
juice of 1 lemon
1/4 teaspoon sea salt
fresh ground black pepper to taste

Squash and Cannellini

1/2 cup dried cannellini (white kidney) beans

1 butternut squash, halved, seeded and scored into bite-sized pieces
olive oil
leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried
leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried
fresh ground black pepper

5 or 6 large oil-marinated artichokes, coarsely chopped
1 cup cherry or grape tomatoes, halved
1/2 cup dry white wine
small handful of torn fresh basil leaves, or 1/4 teaspoon dried
1/4 teaspoon dried oregano
1/2 teaspoon sea salt
fresh ground black pepper
olive oil

fresh grated Parmesan cheese (optional)

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and mash gently with a potato masher. Set aside.

Prepare the salad in advance to allow the lemon juice and olive oil to mellow the strong flavour of the fennel. Combine all the salad ingredients in a bowl and toss gently. Set aside at room temperature, tossing again occasionally.

Pre-heat an oven to 400°. Prepare the squash by cutting in half lengthwise, scraping out the seeds, and scoring deep crosses at bite-sized (about 1-inch) intervals into the flesh. Place the halves on a baking sheet open side up and drizzle the squash with olive oil, a few sprinkles of water, rosemary, thyme and fresh ground black pepper. Place in the oven and roast for 40-50 minutes or until the squash is tender and browned.

Meanwhile, combine the beans, artichokes, tomatoes, wine, basil, oregano, salt and pepper in a small oven-safe casserole dish. Drizzle with olive oil. After the squash has been roasting for 10-15 minutes, place the casserole dish uncovered in the oven beside the squash and bake for 20-30 minutes or until the liquid has evaporated and the beans are still moist but not dry. Remove from oven and set aside until the squash is finished.

Remove the cooked squash from the shell and stir into the bean mixture. If using, scatter the fresh grated Parmesan cheese on top and place the casserole dish under the broiler for a minute or two to melt the cheese.

Toss the fennel and parsley salad one more time and serve with the squash, cannellini and artichoke mixture. For an added special touch, reserve the squash shells and scoop the squash, cannellini and artichoke mixture into the shells for serving.

Serves 4 - 6.

Other squash recipes from Lisa's Kitchen you may enjoy from Lisa's Vegetarian Kitchen:
Eggs on Sunday's Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil
Caribbean-Style Black Bean & Delicata Squash
Butternut Squash Sambar
Red Bean and Squash Soup

On the top of the reading stack: Victoria by Knut Hamsun

Audio Accompaniment: Arvo Part

Sautéed Spinach and Cannellini Beans with Balsamic Vinegar

"Mid-week meals" are those fast and simple recipes we all need to cope with weekday hustle and bustle with a minimum of bother but without sacrificing taste and nutrition. And at 15 minutes from scratch if the beans are cooked ahead of time, they don't come much faster or simpler than this one. Sautéed spinach and tender cooked beans sautéed in balsamic vinegar and spices are a delicious way to top off cooked noodles, pasta, rice or polenta for a filling, zesty and wholesome dinner.

Asafoetida powder can be found in any Indian grocer. If you don't have any on hand, substitute a couple of cloves of minced garlic added to the pan before the dried red chili flakes.

Sautéed Spinach and Cannellini Beans with Balsamic Vinegar

1/2 cup dried cannellini (white kidney) beans
2 cups vegetable stock
1 cup water
1 tablespoon olive oil
1/2 teaspoon dried red chili flakes, or to taste
1/4 teaspoon asafoetida
1 lb. fresh spinach leaves, trimmed
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with the vegetable stock and and a cup of water, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and set aside, reserving the cooking liquid for cooking noodles if desired.

Heat a large skillet or wok over just less than medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Toss in the chili flakes, stir once, then sprinkle in the asafoetida. Quickly add the spinach and sauté until the leaves are just wilted, 3 or 4 minutes.

Turn down the heat slightly, and stir in the beans and balsamic vinegar. Warm throughout for a few minutes longer, then add the salt and plenty of fresh ground black pepper.

Serve hot over noodles, pasta, rice or polenta. Serves 2 to 4.

More Cannellini Bean recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cannellini Bean Soup with Fontina Gremolata
Creamy Cannellini Bean Soup with Jalapeño Gremolata
Cannellini Bean Sauce and Herbed Tomato Sauce over Carrot Rice

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Nova

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.

Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavour of quinoa and a lively tamari, sesame and wasabi dressing in this colourful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.

If you don't have powdered wasabi on hand, substitute a lesser amount of cayenne pepper. Tamari sauce, however, is almost a kitchen essential — traditionally brewed from slow-fermented soy beans, it is far superior to anything marketed as just soy sauce, which is typically made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. You can find tamari sauces from such reputable suppliers as San-J or Eden Foods at most health food stores and large supermarkets.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan and hosted this month by Diana of Spain in Iowa.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Salad:

1 cup dried quinoa
1/2 cup dried cannellini (white kidney) beans
1 bunch fresh asparagus
olive oil for brushing
1 red bell pepper, seeded and chopped
2 green onions, sliced

Dressing:

2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1/2 tablespoon sesame oil
juice of 1/2 lemon
1 - 2 teaspoons wasabi powder, or to taste

Garnish:

1 tablespoon sesame seeds

Scrub the quinoa under cold running water. Add to a pan, cover with 2 cups of cold water, and soak overnight at room temperature. Separately, rinse the beans and cover with cold water with a little yogurt whey or lemon juice added. Let stand overnight at room temperature.

The following day, bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

Meanwhile, drain and rinse the beans. Add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside to cool.

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush each side of the spears lightly with olive oil. Roast the asparagus for 10 minutes, turning the spears over once. Remove from the oven and set aside to cool for a few minutes. Cut the spears into halves or thirds.

Meanwhile, toast the sesame seeds in a small pan over medium-low heat, tossing frequently, for 5 minutes until golden brown.

Mix the tamari sauce, sesame oils and lemon juice in a small bowl. Whisk the wasabi into the dressing, a 1/2 teaspoon at a time to create the desired spiciness.

Gently combine the quinoa, beans, asparagus, red pepper and green onions in a large mixing bowl. Pour the dressing over the salad and gently toss.

Serve cold or at room temperature, with a scattering of toasted sesame seeds over each serving. Serves 4 to 6.

Other asparagus recipes you may enjoy:
Wasabi Roasted Asparagus
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Rustling leaves, chirping birds and lawnmowers

Italian Onion and Bean Soup with Parmesan Toast

Tender cannellini beans, just-wilted fresh arugula leaves, and good white and red wines add flavour, colour and depth to this Italian-style baked onion soup topped with crusty bread and freshly grated Parmesan cheese. Not only delicious and a nice impression on your guests, this minestra di cipolle e fagioli in crosta is also very easy to make. It's also my entry for this month's onion-family themed No Croutons Required hosted by my wonderful friend Jacqueline.

If you have a rind left over from grating the Parmesan cheese, add it during the simmering stage of the soup. This or the rind of any other hard aged cheese lends a wonderful depth and base to the stock of any savoury bean or vegetable soup, and they can be refrigerated or frozen for later use.

This recipe is loosely adapted from Marlena de Blasi's A Taste of Southern Italy — a unique and attractive collection of authentic dishes that are unfortunately almost uniformly non-vegetarian. But there's nothing wrong with a vegetarian using a little imagination to transform a salt-pork soup like de Blasi's original into a meatless delight.

Italian Onion and Bean Soup with Parmesan Toast

(Minestra di Cipolle e Fagioli in Crosta)

Fagioli:

1/2 cup cannellini (white kidney) beans
4 cups vegetable stock
1 bay leaf
1 dried whole red chili

Minestra:

2 tablespoons olive oil
1 lb. Vidalia or sweet onions, peeled and thinly sliced
6 cloves garlic, peeled and slightly crushed
1/2 tablespoon sea salt
3/4 teaspoon brown sugar
2 1/2 cups reserved bean cooking liquid
1 cup dry white wine
1/2 cup red wine
1 cup fresh arugula leaves, torn or shredded
4 1/2-inch slices of crusty bread
1 cup fresh grated Parmesan cheese
olive oil for drizzling
fresh ground black pepper

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with the vegetable stock, bay leaf and dried red chili. Bring to a boil, then immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Discard the chili. Drain, reserving the cooking liquid and bay leaf, and set aside.

Heat the olive oil over medium heat in a large cast-iron skillet or stove-top safe casserole. When hot, add the onions and garlic and toss until the onions are translucent, about five minutes. Turn down the heat a little and sprinkle on the sea salt and brown sugar. Cook, stirring frequently, until the onions are golden-brown and slightly caramelized, about half an hour.

Pour in the white wine and 2 1/2 cups of the reserved cooking liquid from the beans. Add the bay leaf, and bring to a simmer. If you have a Parmesan rind, add this to the soup as well. Cook for 20 minutes. Now add the beans and red wine, and simmer gently for five more minutes. Remove from heat and discard the bay leaf and Parmesan rind if using.

Pre-heat the oven broiler. Toss the arugula leaves into the soup. Lay slices of bread over the soup, sprinkle the bread with Parmesan cheese, and drizzle olive oil over the bread and cheese. Generously dust the bread and soup with plenty of fresh ground black pepper.

Place the skillet or casserole under the broiler to toast the bread and melt the cheese. Carry hot to the table and ladle soup and bread into warm bowls. Serves two to four.

Other Italian-style soups you may enjoy:
Tuscan-Style Pinto Bean Soup with Kale
Cannellini Bean Soup with Fontina Gremolata
Tuscan Bean Soup with Fresh Rosemary
White Cabbage and Bean Minestrone

Roasted Beet Soup with Roasted Parsnip and Carrot Purées

As much for its beautiful purple-red hue and distinctive sweet flavour as its nutritional benefits, the beetroot is my favourite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups.

I'm not nearly as fond of parsnips ordinarily, but their flavour makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise. In this simple and wholesome soup, both parsnips and carrots are puréed and added to beets separately to create multiple layers of flavour and colour that will warm and please the eyes and palates of your guests.

Roasted Beet Soup with Roasted Parsnip and Carrot Purées

1 cup dried white kidney (cannellini) beans
4 medium beets
3 medium parsnips
3 medium carrots
4 cups vegetable stock
1 cup water
1 tablespoon olive oil
1 onion
2 cloves garlic
1 teaspoon dried thyme
1 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.

Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with 4 cups of vegetable stock and 1 cup of fresh cold water. Bring to a boil, then turn the heat down to low, cover, and simmer for 1 to 1/2 hours or until the beans are tender.

Meanwhile, preheat the oven to 375°. Trim the vegetables, and wrap the beets, parsnips and carrots separately in foil. Arrange on a baking sheet and roast for 40 to 60 minutes or until the beets are tender when pierced with a fork. Remove from the oven, let cool, and peel the skin off the beets. Cut the beets into coarse pieces and set aside.

Prepare the purées by placing the roasted parsnips and carrots in separate mixing bowls. Mash the vegetables with a potato masher. Add 1 1/2 cup of beans and cooking liquid to each bowl, and purée until smooth with a fork or using a hand blender. Add a little liquid to thin if necessary. Stir in a 1/4 teaspoon of salt in each purée and season with fresh ground black pepper. Set aside.

To make the soup, heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the onion and garlic, and sauté for 5 minutes or until the onion is softened. Toss in the thyme, stir once, then add the beets and pour in the remaining beans and cooking liquid from the beans. Raise the heat, bring to a slow boil, then reduce the heat to low and simmer for 5 to 10 minutes.

Remove from heat, and purée the soup until smooth with a hand blender or in a countertop blender. Season with fresh ground black pepper and the remaining salt.

Ladle the soup into bowls and add a large spoonful each of the parsnip and carrot purées to each serving. Serve hot or warm. Serves 4 to 6.

Other winter vegetable recipes you may enjoy:
Creamy Beet Borscht
Mussorie Mung Beans and Winter Vegetables
Oven-Roasted Winter Vegetables

On the top of the reading stack: The National Post

Audio Accompaniment: Symphony #3 by Henryk Gorecki

White Bean Cream of Asparagus Soup

Puréed white beans lend a little more boldness and depth of flavour than one would ordinarily find in a cream of asparagus soup, but at the same time take nothing away from the simplicity and elegance of this summer classic. Best of all, the added nourishment means that this doesn't have to be just a starter soup but can be served as a delightful light summer lunch by itself.

White Bean Cream of Asparagus Soup

Recipe by Lisa Turner Published on July 19, 2009 A simple, elegant and nourishing cream of asparagus soup with puréed white beans forming the cream base to add extra depth of flavor and nourishment — vegan-friendly Print this recipe Ingredients: 2/3 cup dried cannellini (white kidney) beans 3 cups water 2 cups vegetable stock 1 pound asparagus 1 tablespoon butter or olive oil 1 large onion, chopped small handful fresh parsley, chopped juice from 1/2 lemon zest from 1/2 lemon 1 teaspoon sea salt, or to taste fresh ground black pepper fresh chives, chopped Instructions: Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a medium saucepan, pour in 3 cups of fresh water and the vegetable stock, and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Meanwhile, snap off the woody ends of the asparagus, chop into rough pieces, and set aside. Once the beans are cooked, heat the butter or oil in a large saucepan or soup pot over medium heat. Add the onion and cook until soft, about 10 minutes. Toss in the asparagus, stir once, then add the parsley and lemon zest. Pour in the beans along with their broth and the lemon juice. Bring to a boil, then reduce the heat to low and simmer until the asparagus is tender, about 5 minutes. Using tongs, remove a handful of the asparagus tips and set aside. Purée the soup with a hand blender or in a countertop blender until smooth. Season with salt and plenty of fresh ground black pepper. Serve hot or warm garnished with the asparagus tips and a sprinkling of fresh chopped chives. Makes 4 servings

Other recipes you may enjoy:
Cream of Potato and Turnip Soup
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce
Wild Rice and Asparagus Salad

On the top of the reading stack: The National Post

Audio accompaniment: Shutov Assembly by Brian Eno

Spicy White Bean and Turnip Soup

Aside from actually traveling to the Mediterranean and dining at a seaside café, the next best way to cope with a relentlessly long and cold winter might be to set a big soup pot full of hot and nourishing Mediterranean vegetables and beans to cook on the stove. This hearty, colourful and slightly spicy Croatian recipe is adapted from Martha Rose Shulman's wonderful Mediterranean Harvestboth to boost the vegetables and to deal with the fact I didn't have parsnips on hand — in went the turnips instead, and to delicious effect.

This is my contribution to My Legume Love Affair, a popular monthly food event started by Susan of The Well Seasoned Cook and hosted this month by Laurie of Mediterranean Cooking in Alaska.

Spicy White Bean and Turnip Soup

1 1/2 cups dried cannellini (white kidney) beans
5 cups water
1 bay leaf
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced or crushed
1 pound turnips, peeled and chopped
1 large potato, diced
1 large carrot, chopped
1 red bell pepper, chopped
1 teaspoon hot paprika
1/2 teaspoon dried red chili flakes, or to taste
1 teaspoon sea salt, or to taste
fresh ground black pepper
small handful fresh parsley, finely chopped

Rinse the beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the following day and add to a large saucepan along with 5 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, turnips, potato and carrots, and sauté for 1 minute. Stir in the red pepper, paprika, chili flakes, along with the beans and their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender.

Remove from heat and discard the bay leaf. Season with salt and fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped parsley on top. Serves 6 to 8.

If you liked this recipe you may also enjoy:

Italian White Bean and Kale Soup
Cannellini Bean Soup with Fontina Gremolata
Cream of Potato and Turnip Soup

White Cabbage and Bean Minestrone

Packed with vitamins, proteins and fibre, this simple Italian winter minestrone adapted from Martha Rose Shulman's delightful Mediterranean Harvest is as nourishing a lunch or light dinner on a cold day as it is warming, comforting and delicious.

White Cabbage and Bean Minestrone

1 1/4 cups dried cannellini (white kidney) beans
4 cups water
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
1 celery stalk, diced
small handful fresh parsley, chopped
4 cloves garlic, crushed or minced
2 large tomatoes, chopped
1/2 large head of green cabbage, cored and chopped
4 cups vegetable stock
1 bay leaf
1 cup shell or tube pasta
1 teaspoon sea salt, or to taste
fresh ground black pepper

To serve:

thick toasted slices of fresh crusty bread
fresh grated Parmesan cheese

Rinse the beans under cold running water and soak overnight covered in several inches of cold water. Drain and rinse, and place in a medium saucepan. Add 4 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are just tender. Drain and set aside along with the cooking liquid.

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the onion, carrot, celery and parsley, and cook, stirring frequently, for about 10 minutes or until the vegetables begin to soften. Stir in half the garlic and cook for another minute or so, until the garlic becomes fragrant. Add the tomatoes and cook for 5 minutes or until they have reduced a bit. Stir in the cabbage, then add the beans, the reserved cooking liquid, vegetable stock and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 1/2 an hour.

Add the remaining garlic and continue to simmer for another 15 minutes or until the beans are soft. Now add the pasta and cook until done, 10 minutes or to desired teeth. Remove the soup from heat, discard the bay leaf, and season with salt and plenty of fresh ground black pepper to taste.

Meanwhile, toast bread and add slices to the bottoms of wide shallow flat-bottomed soup or pasta bowls. Ladle soup over the toast, scatter fresh grated Parmesan cheese over top, and serve immediately. Serves 8.

Other winter bean and vegetable soups you might enjoy:

Chickpea and cabbage soup
Romano bean and vegetable soup

Eggs on Sunday's Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil

As I've noticed with many other foodies in the northern hemisphere, I've been re-discovering the extraordinary taste and versatility of winter squashes lately, along with their abundant nutritional benefits. While each of the typical varieties enjoyed in southwestern Ontario — butternut, acorn and pumpkin — have their own delights, I've yet to find anything to compare for flavour or ease of use than the long and slender pale yellow gourd striped with green known as the sweet potato or delicata squash. Easy to peel and seed, and with very little loose or stringy flesh to scoop out, the tender inside has a sweet potato bouquet that immediately welcomes the senses and an equally inviting mild and delicate sweet potato flavour.

This lovely recipe, adapted from Eggs on Sunday's always attractive and informative food site, will convince your guests that they're dining in gourmet style with surprisingly little effort on your own part.

Eggs on Sunday's roasted delicata squash stuffed with white beans and wilted spinach with basil

Squash:

2 delicata squashes, halved and seeded
sea salt and fresh ground black pepper
olive oil for drizzling

Stuffing:

2/3 cup dried cannellini or other white beans
1 tablespoon olive oil
1 dried hot red chili
1 shallot, minced
1 clove garlic, minced
generous pinch dried thyme
1 small bunch fresh spinach or other greens, washed and dried
small handful fresh basil leaves, torn
sea salt and fresh ground black pepper
2 thick slices fresh bread, broken into chunks
1/4 cup grated Parmesan cheese

Rinse the dried beans under running water and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. After soaking, drain the beans and add to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside.

Preheat oven to 350°. Place the squash halves cut side up on a baking sheet. Drizzle the squash with olive oil, and season with salt and fresh ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.

Meanwhile, make the stuffing by heating a large frying pan or wok over medium heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dried chili, shallot and garlic, and sauté for half a minute until fragrant. Add the thyme and stir for a few seconds before adding the spinach or greens. Sauté for 2 to 3 minutes to let the greens wilt. Toss in the torn basil leaves and stir to mix. Now add the beans and continue cooking the mixture for another couple of minutes until the beans are heated through. Discard the chili, and season with salt and fresh ground black pepper. Set aside to cool slightly.

Preheat oven to 425°. Process the bread in a food processor for a few pulses until a coarse breadcrumb mixture has been formed. Transfer to a small bowl and mix with the Parmesan cheese. When the bean and green mixture has cooled slightly, stir in half of the breadcrumb mixture. Divide the stuffing between the cooked squash halves, mounding it in each.

Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves and drizzle some more olive oil over top. Bake the squash halves until the topping is golden, about 15 minutes. Remove from heat and let cool slightly before serving.

Serves 4.

Another idea for delicata squash you might enjoy:

Sweet potato squash soup with pinto beans and chard

Cassoulet with Bread Topping

An old legend about cassoulet relates that the popular French bean casserole was invented in the southern French town of Castelnaudary during an English siege in the Hundred Years War. Unable to venture outside the town walls to collect fresh vegetables, the townspeople invented a rich and hearty repast with their preserved stock of dried beans and herbs, cold storage vegetables, and pork sausages and duck fat. A more contemporary legend has it that we vegetarians can dispense with the copious meats that are added to traditional cassoulets and still enjoy a robust, filling and delicious meal that's perfect for cool fall weather.

This recipe, adapted from Delicious Living, includes a mock version of herbes de provence, a mixture of dried herbs and lavender flowers, for those of us who don't usually have it on hand. If you do have it, however, just substitute a tablespoon of herbes de provence for the herb blend given below.

Cassoulet with bread topping

Herb blend:

3/4 teaspoon dried marjoram
3/4 teaspoon dried thyme
3/4 teaspoon dried savory
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon fennel seeds

Cassoulet:

1 1/4 cups dried cannellini (white kidney) beans
2 tablespoons olive oil
1 large onion, chopped
1 large potato, diced
1 large carrot, diced
2 celery stalks, sliced
2 whole dried hot red chilies
3 cloves garlic, minced or crushed
2 cups vegetable stock
3 plum tomatoes, diced
1 bay leaf
1 teaspoon sea salt
fresh ground black pepper

Bread topping:

3 thick slices French bread
2 tablespoons olive oil
2 tablespoons fresh parsley
2 tablespoons grated Parmesan cheese
2 cloves garlic

Rinse the dried beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the next day and add to a medium saucepan with several inches of fresh cold water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are soft but not falling apart. Drain and set aside.

Preheat the oven to 325° and heat a large saucepan over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the onion, potato, carrot, celery and dried red chilies and sauté for 5 minutes. Now add the herb blend along with the garlic, and continue to cook for another minute.

Remove from heat and stir in the beans, vegetable stock, tomatoes, bay leaf, salt, and black pepper to taste. Pour into a large and lightly oiled casserole dish, and bake uncovered for 20 minutes.

Meanwhile, prepare the bread topping by combining the bread, olive oil, parsley, Parmesan cheese and garlic in a food processor and blending on high speed until the bread is reduced to fine crumbs.

Remove the cassoulet from the oven and discard the whole chilies and bay leaf. Turn up the oven to 400° and sprinkle half the bread topping over the beans. Bake for 15 minutes.

Remove from the oven once more, and stir the baked topping into the cassoulet. Sprinkle the rest of the topping over the beans and return to the oven for 15 more minutes, or until the bread topping is a light brown.

Let cool for 5 minutes before serving. Serves 6 to 8.

Creamy Cannellini Bean Soup with Jalapeño Gremolata

White bean soups are most thought of as winter staples, but a bouquet of fresh garden jalapeños and lemon zest burst out of this cannellini bean soup like a blast of summer sunshine. Quick, simple, and delicious at any time of year.

Creamy cannellini bean soup with jalapeño gremolata

Soup:

2/3 cup dried cannellini (white kidney) beans
2 tablespoons olive oil
1 medium onion, chopped
4 whole dried red chillies
2 scant tablespoons vegetable bouillon powder
1 scant teaspoon dried thyme
1 scant teaspoon dried marjoram
juice from 1 lemon
sea salt and fresh ground black pepper to taste

Gremolata:

2 large jalapeño peppers, stems removed
zest from 1 lemon

Rinse the beans under cold running water and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Discard the soaking liquid the next day and transfer the beans to a medium saucepan. Add 2 1/2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft and buttery. Remove from heat and set the beans as well as the cooking liquid aside.

Heat the olive oil over medium heat in a large saucepan. When hot, toss in the onion, dried red chillies, and vegetable bouillon powder. Cook for 3-4 minutes, stirring constantly to prevent the powder from sticking, until the onions have softened. Add 2 1/2 cups of water, as well as the beans and reserved cooking liquid, thyme and marjoram. Bring to a boil, then reduce the heat to low and simmer gently for 10-15 minutes to let the flavours mingle. Remove from heat and purée in a blender or with a hand blender. Stir in the lemon juice and add salt and fresh ground black pepper to taste (be careful with the salt — many bouillon powders are already very salty, and you may not want any additional salt).

To make the gremolata, put the jalapeños into a food processor and process until well chopped. Transfer to a bowl and stir in the lemon zest.

Serve the soup in bowls with a generous spoonful of gremolata scattered on top. Serves 4 to 6.

Cannellini and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil

As pretty on a patio table in the summer time as it is refreshing and delicious, this light and cooling bean salad is a favourite — and a wonderful idea if you're being buried under fresh garden grape or cherry tomatoes. Little preparation time is needed for this simple recipe adapted from an old Canadian Living magazine entry.

This is my contribution to Eating with the Season, a food event hosted by Maninas.

Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil

Salad:

2/3 cup dried cannellini (white kidney) beans
1 pint grape tomatoes, halved
large handful fresh parsley, trimmed
1/4 cup grated fresh Parmesan cheese

Dressing:

1/4 cup olive oil
1 sprig of fresh rosemary
3 garlic cloves, peeled and slightly mashed
1 teaspoon lemon zest
juice from 1 lemon
fresh ground black pepper

Rinse the cannellini beans under cold running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and cover again with cold water in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft but not falling apart. Drain and set aside to cool.

Heat the olive oil in a small saucepan over medium heat with the sprig of rosemary and the garlic. Once the rosemary begins to sizzle, just a few minutes, remove from heat and let stand for 20 minutes to let the flavours of rosemary and garlic infuse the oil.

Discard the sprig of rosemary and remove the garlic from the oil. Set aside the oil and add the garlic to a small food processor along with the lemon zest and lemon juice. Process until smooth. Season with pepper.

Drizzle the dressing over the beans and let stand for a few minutes for the flavours to absorb. Gently fold in the tomatoes, parsley, Parmesan cheese and the reserved olive oil, and serve.

Serves 4 to 6.