Recipe (Re)creation: White Bean + Vegetable Soup with Pesto

This white bean + vegetable soup is the perfect antidote to the winter blues.  The recipe makes a decent quantity so it's well worth the effort.  I based it on this lovely recipe by Heidi Swanson, but adapted it to my own tastes.  I used chicken broth for added flavor and used kale since I had it on hand and happen to love it in soups.  Lastly, I sprinkled the top with shaved parmesan which melted perfectly and blended well with the pesto.  I served the soup with toasted english muffins topped with pesto and melted parmesan.  They tasted like healthy mini pesto pizzas and were perfect vessels for dipping in the soup.   This recipe will give you the perfect excuse to stay inside, warm up, and stir away all your troubles.

Serves 6-8

Ingredients:

• 12 oz. canned cannellini beans
• 3 tbsp olive oil
• 1 medium onion, chopped
• 3 medium leeks, trimmed and chopped
• 4 stalks celery, chopped
• 4 cups chicken broth
• 4 cups water
• 1 28-ounce can tomatoes, chopped and drained 
• 3 small zucchini, chopped
• 1/2 cup kale, roughly chopped
• 2 teaspoons salt, or to taste
• 1/4 cup pesto
• 1/4 cup shaved parmesan (optional)

Directions:

-In a large soup pot, heat the oil on medium heat.
-Next, sauté the onion, leeks, celery and zucchini for about 5-7 minutes.
-Pour in the water and chicken broth and add the beans.
-Bring to a boil, then simmer for 15 minutes.
-Add the chopped tomatoes and cook for another 15 minutes.
-Lastly, add the kale and continue cooking for another 5 minutes.
-Add salt to taste and ladle into soup bowls.
-Top with a generous dallop of pesto and sprinkle with shaved parmesan.

~Enjoy!~

Restaurant (Re)creation: Beretta's Eggplant Caponatina

This antipasto is a MUST when dining at Beretta.  It is tangy, light, and nutty and is the perfect appetizer to share while you are waiting for your main.  They offer the option of adding burrata, which just makes the dish all that more amazing.  I found the actual restaurant recipe online in a 7x7 article and just made a few tweaks.  Rather than frying the eggplant, I roasted it to lighten the dish a bit.  I also topped the caponatina with burrata (a must) and a little squeeze of lemon.  Other than that, you can thank Chef Ruggero Gadaldi for this beautiful creation.  Plus, it was featured in 7x7's 100 Things To Try Before You Die- so you can check one more dish off your list.

Serves 4-6 (as an appetizer)

Ingredients:

• 4 medium sized Japanese eggplants
• 1 stalk celery
• 1/2 basket cherry tomatoes, halved
• 1-2 tablespoons chopped basil
• 1 tablespoon capers
• 2 tablespoons chopped green olives
• 1 tablespoon toasted pine nuts
• 2 tablespoons white balsamic vinegar
• 1/2 cup fresh burrata (optional)
• 1/2 lemon wedge, squeezed
• Olive oil, for roasting
• Salt & pepper 

Directions:

Preheat oven to 425 degrees F.

Meanwhile, peel eggplants, leaving some stripes and cut into 1 inch cubes.

Toss with olive oil and season with salt a pepper.

Roast the eggplant cubes on a baking sheet for 20-25 minutes, or until tender.

Meanwhile, cut celery into 1/3 inch cubes and cook in boiling water for two minutes.

Remove celery, strain it, and let it cool.

Toss the eggplant, celery, tomatoes, capers, olives, and pine nuts together with with white balsamic vinegar.

Top with fresh burrata and season with salt and pepper.

Serve with toasted bread or simply eat it on its own!

Enjoy!


Beretta
1199 Valencia Street
San Francisco, CA
(415) 695-1199
http://berettasf.com/