Eat a nice bowl of soup followed by . . .
Last things first:
Tonight at 8 pm central time the Cake Boss is making a cake of the St. Louis skyline.
Now for the first things:
We went to my brothers-in-laws house Saturday night for Pat's birthday and to meet his family from the South. They were absolutely adorable. Pat made a delicious soup and I really feel the need to share this recipe.
Soup - in St. Louis - when it's almost 100 degrees. YES! It's light, refreshing, delicious and can be served at room temperature.
Here's the recipe. (sorry, no pics - just take my word for it - this is fabulous!)
Spring Vegetables and White Beans Scented with
From the June 19, 2010 episode The Splendid Table's How To Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift. © 2008, Clarkson Potter
This is a bowl brimming with the fresh clear tastes of Spring. Sticks of carrots, slivers of garlic, handfuls of baby spinach, all married with the earthy meatiness of white beans and the citrus scent of fresh bay leaves.
10 minutes prep time; 15 minutes stove time.
Easy made ahead, this dish is good at room temperature or reheated.
· 2 cups vegetable broth
· 4 medium carrots, peeled and sliced into thick 3-inch-long matchsticks
· 8 garlic cloves, thin sliced
· 2 fresh bay leaves, bruised
· 1 15-ounce can Cannellini beans or other white beans, rinsed and drained
· 3 cups fresh baby spinach, washed
· Salt and fresh-ground black pepper
· 1 lemon, halved
· 1/4 cup fresh-grated Parmigiano-Reggiano
· 1 to 2 tablespoons good tasting extra-virgin olive oil
1. In a 6-quart pot with a tight-fitting cover, combine the broth, carrots, garlic, and the bay leaves. Bring to a simmer, cover, reduce heat and cook 8 to 10 minutes, or until the carrots are tender.
2. Add the beans, spinach, salt, and pepper, and stir to wilt the spinach into the stew. Cover and cook an additional 5 minutes until the spinach is wilted and the beans are heated through.
3. Squeeze the juice of one lemon into the pot and serve the stew with drizzles of olive oil and grated Parmigiano.