I continuously find myself thinking of fixing something of which i do not have all the ingredients to make. And also responding to myself saying “I need those ingredients…” in order to make dinner, in order to have something I can quickly warm up for lunch this week, I make excuses to myself when I very well know that I have food in the house I could use to make something but, but, BUT my mind wants to try that recipe that calls for 3 eggs and I only have 2 left or I am out of some ingredient that can’t be substituted (I don’t like to substitute). I know we won’t die of hunger, I’m just fascinated with recipes and food I guess…
I have very full cupboards. About every type of nut & oil that exists, herbs and spices, if they are out there, I have it. Every type of flour, including the ones I don’t use often and personally don’t consume. My freezer at the moment, just off the top of my head, has multiple containers of 2 types of soup, meat sauce, frozen vegetables, asparagus, brussel sprouts, other herbs, salmon, tilapia, ground turkey, not to mention whats in the pantry and fridge…..
So today I decided to “use what I have” and make soup with my leftovers. Without needing any other ingredients and using what I have. I love doing this, it makes things special and somehow things turn out perfect 🙂
I had a handful of dried chickpeas, a couple handfuls of cannellini beans and kidney beans weighing 1 lb all together. I had a quart of Turkey breast broth left over from Thanksgiving weekends Turkey Potpie preparation and some bacon.
[Ok, so, I have said I don’t eat red or white meat, which since the beginning of this year is true, BUT, she’s (me), trying new things and she even had a couple spoons of chili Jeff made last night. So things might be changing, but thats to see and will be another post if so.]
My 3 Bean Soup
- 1 lb. dried Cannelini, Chickpeas and Kidney Beans (soaked overnight and rinsed)
- 2 Red potatoes, diced
- 3 cloves Garlic, chopped
- 1/2 a large Onion, chopped
- 1 large Carrot, chopped
- 1 stick Celery, chopped
- 3/4 lb fresh bacon or pancetta, chopped
- 1 Qt. Turkey Breast broth
- 2 Qt. Spring Water
- 3/4 tsp Thyme
- 2 twigs Rosemary
- 1 1/2 tsp Salt
Salt & Pepper to taste
In my 9 Qt. Alluminum pot I sautéed the chopped bacon and let cook until the fat was melted but not yet crisp, then I added the onion, carrot and celery that I chopped using the grater disc with my food processor and let sauté until the onion was transparent, then added the chopped garlic, thyme and rosemary twigs and lightly salted and peppered the ingredients.
[By this time Jeff, Joe and Kyle had come downstairs to see what I was up to, the smell had lingered upstairs and caught their attention.]
I added the beans, ( soaked overnight and rinsed), then the diced potatoes and let sauté a few more minutes. I added the Turkey broth and 1/2 a qt. of water and let boil at medium heat about 15 minutes and then added another 1/2 Qt. Water. I added water as it cooked. The soup simmered about 1 1/2 hours, until the beans were soft. I let the soup cool about a 1/2 hour and used my hand immersion blender to puree or cream the soup a little, just a few pulses and it was ready and delicious!
* If you do dairy, I recommend 3 Bean Soup with grated Parmeggiano.