Monday, January 31, 2011

Hungarian Style Cannelini Bean Soup

You can never get tired of eating home made soups...especially, nutritious bean soups of any kind. I love all kinds of  beans, you name it.This one is a childhood favorite of mine, that my mother used to make, I really don't have a set recipe for the soup, I just know the basics of this, and other ones, and follow through with either a meaty version, which would consist of smoked pork shoulder, which I tend to stay away from these days, and opt for the vegetarian version of this wonderful Cannelini Bean soup, Hungarian style, using sweet, or hot authentic Paprika. At any rate the recipe/method is quite easy, and everyone in the family loves it!

Hungarian Style Cannelini Bean Soup
my own recipe

1 14 oz, bag of dry Cannelini beans, Great Northern beans or any white beans
1 32 oz vegetable broth
1 whole onion quartered
3 whole carrots, scraped and cut into chunk size pieces
3 stalks celery cut into chunk size pieces
3 stalks parsnips, scraped and cut into chunk size pieces
3 whole cloves of garlic peeled, and left whole
2 stalks of celery cut into large chunks
salt and pepper to taste
3 dry bay leaves
1 Tbsp. extra virgin olive oil
1 Tbsp. Hungarian paprika
2 Tbsp. all purpose flour
1 handful of fresh parsley chopped

First thing first, fill a 3 1/2 quart size of a heavy duty pot with the washed and rinsed beans, add them to the pot with the vegetable broth, and more if needed, adding water to the pot. Add the quartered onions, the bay leaves, garlic, salt and pepper. Bring the beans in the broth, and adding more water if needed to the top of the pot...bring it to a boil, At this point, you can add all the vegetable chunks, and mix a roux, consisting of the flour, oil, an paprika in a measuring cup, with about half a cup of water. Mix the flour, the oil, and the paprika together, whisking it until smooth, and add it to the broth with the beans. Bring it to a boil, and let it simmer, until the soup gets nice and thick and the beans are cooked till it gets soft, but not falling apart. Takes about 45 minutes to cook till it gets nice and thick.
In the meantime, you can cook up some spaeatzle, which I have, to add to the soup, or you can cook up some ditalini pasta, or noodles of your choice. At any rate, you will end up with an amazing vegetarian bean soup.
Serves 6.
you can do a short cut, by going through the whole process, with the broth and vegetables, eliminating the dry beans, and instead, adding canned beans at the end of the cooking process. The choice, is yours!

So sorry about the confusion, thanks to my friend,Kavita for bringing to my attention about the override of the letters...on my Firefox page it did not show it that way, but when I clicked from the Internet Explorer it was one big "mumble jumble" because my list of the Award was way too long..he, he, ...see? I'm trying to get all the ladies who follow me, in the Sisterhood Award, but I was running out of space. In the meantime, enjoy a nice slice of home made pizza, that my daughter made the same evening. You will have to get the recipe from her, for that...she is only posting cakes, and desserts these days...
after all, that's why she's the Cake Duchess!
This is a  homemade pizza, with anchovies on half side, and she used fresh organic mozzarella topping, and oh, yes, fresh tomato sauce. My granddaughter bit into the anchovy by mistake, and nearly choked on it...couldn't spit it out fast enough, gagging, coughing, running to the bathroom to spit it out and rinse out her mouth...some Italian/Calabrese/Sicilian/Hungarian/American girl she is!...but she does like Hungarian paprika, she actually liked the soup, but she hates olives...sheesh!...I'm still working on my Award list...Just track back to the previous post to check for your name on the list!

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