Tuscan Bean Soup

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                            FOOD FUNNY
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Here's a groaner from Rosemary Zwick:

A young man fell in love with a very lovely young lady. Unfortunately
she did not return the feeling. In desperation he went and visited a
group of witches to ask for a love potion. He approached the local witch
group and asked for a love potion to slip to the reluctant lass. They
informed him that they no longer provided such an item. It was highly
unethical to administer a potion to someone without her permission.

They did have an alternate solution. They sold him a bottle of small
white pellets. He was to bury one in her yard every night at midnight
for a month, until they were all gone. He returned to the witches six
weeks later, excited and thankful. He and the young lady were to wed in
a month. He was ecstatic and wanted to know how the spell had worked.

The witches explained, "Nothin' says lovin' like something from the
coven, and pills buried says it best!"

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                            TODAY'S RECIPE
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The Tuscan version of minestrone is noteworthy for the many
types of beans it usually includes. The varieties I have listed
below are just suggestions, so feel free to use any small beans
(small so they all cook at the same rate) that are available to you.

Tuscan Bean Soup (Minestrone alla Toscana)

1/4 cup (60 ml) extra-virgin olive oil, plus additional for garnish
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
2-4 cloves garlic, finely chopped
3 quarts (3 L) water
Several sprigs of fresh herbs such as thyme, rosemary, sage, celery leaves, and bay leaves, tied in a bundle with twine
1/2 cup (125 ml) each of four to six types of dries legumes such as red lentils, green lentils, brown lentils, split peas, cranberry beans
(barlotti), white navy beans (cannellini), small kidney beans, baby lima beans, or black-eyed peas
1/2 cup (125 ml) pearl barley
Salt and freshly ground pepper to taste

Heat the olive oil in a large pot over moderate heat and saute the
onion, carrot, celery, and garlic until tender but not brown, about 5
minutes. Add the legumes and barley and cook, stirring frequently, for 1
minute. Add the remaining ingredients and bring to a simmer. Cover and
simmer gently, stirring occasionally, until the beans are tender, 45
minutes to 1 hour. Remove and discard the herb bundle before serving.
Drizzle with olive oil immediately before serving, or put some olive oil
in a cruet on the table for diners to add themselves.
Serves 6 to 8.
Received on Mon Aug 10 18:36:13 2009