Photography by Angie Norwood Browne
Bean and Corn Soup
2 pounds borlotti, Tongue of Fire or other dried bean
1/4 cup extra-virgin olive oil
2 leeks, thinly sliced
1 large yellow onion, chopped
4 cloves garlic, finely chopped
3 small turnips with tops, cut into 1/2 dice, tops reserved
3 large carrots, thinly sliced
4 ears of corn, or frozen
2 large tomatoes, chopped
4 cups water
2 vegetable bouillon cubes (preferably Rapunzel brand)
Salt and freshly ground black pepper
Chunk of Parmesan
Cover the beans in a medium saucepan with cold water to cover. Add salt and simmer until beans are cooked, 20 to 40 minutes. Reserve the beans and the bean cooking liquid.
In a large (5 quart) Dutch oven or soup pot heat the oil over medium high heat. Add the leeks and onion and cook until the onion is softened, about 7 minutes. Add the garlic, turnips and carrots and cook 5 minutes more. Cut the kernels from the corn and add to the pot along with the chopped tomatoes, water, bouillon cubes and the beans and their cooking water. Bring to a simmer. Coarsely chop the turnip greens and throw into the soup. Let cook 3 minutes longer.
Serve topped with pesto and shredded Parmesan.
Recipe and food styling by Jean Galton