I have always depended on the kindness of strangers

Sorry to have been so lax about saying anything in this space lately. I've been working on actual work, but also pouring a rather absurd amount of time into this little bagatelle. I recovered nicely from my illness, thanks I am sure in no small part to the delicious bean soup prepared for me by the kindly S. from a recipe sent to me by my generous and talented reader Ms. Anna Galloway Highsmith. I am spoiled rotten, and I like it.

S. made a half-recipe of the quick version Anna included, and that was plenty to feed us for a couple of days. If you want soup, and lots of it, right now, this is the recipe for you. I've copied it below, with whimsical strikeouts to show you how S. deviated from the recipe.

THE "COME ON NOW, WE ALL HAVE JOBS" HALF-HOUR VERSION

three cans of white beans--various kinds, drained and rinsed
olive oil
one teaspoon dried rosemary, crushed
three cloves garlic, chopped
one large carrot, chopped
one stalk of celery, chopped
one onion, chopped
one 15-ounce can of chopped tomatoes
3 quarts chicken vegetable broth
half a pound of small pasta shapes
three zucchini (or some green beans or some other likely vegetable [bok choy]), chopped
store-bought pesto
grated pecorino romano

Heat up the olive oil in the soup pot. Sautée the rosemary, garlic, carrot, and celery until they begin to color. Add the beans, tomatoes, and broth. Bring to a boil. Add the pasta and return to a boil.

When the pasta's almost done, add the zucchini bok choy. Cook for a minute or two, oruntil the zucchini bok choy is tender but still bright green. Huck in some pesto and cheese and serve immediately, so the pasta doesn't get mushy and the zucchini bok choy doesn't turn brown. If you're planning on eating the leftovers for lunch tomorrow, do yourself a favor and at least cook the pasta separately.

I was also recently pleased to make a variation on the sweet potato and spinach curry described by the excellent Robert Peyton over at Appetites. I used cumin, garam masala, and chiles, plus garlic and a splash of vinegar. Good stuff. Boy, do I like spinach. I could eat it every single day.

Last night, I made a delicious pasta salad thing with orzo, which I plan to write up in more detail shortly, especially as S. grasped me by the shoulders after we'd eaten and said, "Write this down." So I guess I ought to. Now I am off to make brownies and drink some vodka: two great tastes that taste great together.

Posted by redfox at March 10, 2003 10:17 PM (dinner reports)

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