Back when I was living in Raleigh, I used to collect antique postcards. It was my favorite thing to look for at the Fairgrounds Flea Market, antique stores, and yard sales. Mostly I collected postcards with images of the Blue Ridge Mountains and Asheville and the Great Smokies and other places I love. It was a relatively inexpensive way to remember. Plus I liked the colors and old-fashioned quality of them. It was a symbol of my longing, I guess, because once we moved I stopped collecting them and stored them away in a box.
Occasionally, I would come across one that was not even remotely related to Western North Carolina or other places I'd been and I would buy it anyway because the image captured my interest. Or, more likely, the message written on it told me a story I found intriguing. Such is the case with the one pictured above. This postcard is dated June 28, 1910 and was postmarked "Topeka, Kansas". It's written to Mrs. Chas Austin, 3027 East 25th Street in Kansas City, Missouri. There is no zip code.
Here is what it says in its entirety (punctuation, spelling and capitalization as is):
"Dear Sis I will drop you a card to see if you are dead or what is the matter with you? How is Evelyn getting along? I sure would like to see her. Well it is hot here. (Back) Sis I am working now at L. Biscoe's real estate and loan office I don't know how long I will be here. I like it just fine so far I'll tell you. I make a hot office girl But have done just fine so far, and think I will get along alright, tell Chas Hello, and answer soon. By By."
Isn't that great? Can't you just imagine the stories there? I love the "hot office girl" comment.
Now, really that has nothing to do with today's soup. I just wanted to share it, seeing as how the holidays and family time are upon us. I especially love the first line of this. I like to imagine the sisterly relationship that line came from.
Okay so without further ado:
Today's soup came from Anna Thomas' Love Soup, which is packed full of great, vegetarian, from- scratch recipes. Admittedly this one is the first I've tried from the book and I only tried it on my mom and Owen, neither of whom seemed to like it very much, but I liked it and I bet Paul and my dad will like it. So I will definitely try it again...and will be doing many more from this book.
White Bean and Garlic Soup with Greens
8 oz dried white beans, cannelini or great northerns (I used Navy beans) (Note: Ms. Thomas does not think it's necessary to soak the beans overnight as is usally recommended. I did anyway, thinking it would cut the cooking time on the beans. Didn't, really. Make sure, though, that you give yourself plenty of time to cook the beans until tender--another reason this makes a good Sunday soup.)
2-3 tsp dried sage or 10 fresh sage leaves (I used fresh from my porch--my herbs are still going strong, woo hoo!)
6-7 cloves of garlic (I think I used 8), peeled
1 tsp sea salt, plus more to taste
1 large yellow onion, chopped
1 Tbs olive oil
1 bunch young green chard or other greens (I used baby spinach)
2-4 cups basic light vegetable broth
freshly ground black pepper
fresh lemon juice
garnish: fruity green olive oil and (optional) Parmigiano-Reggiano cheese or croutons (I used the cheese)
Rinse the beans and put them in a large soup pot with enough cold water to cover them by at least 2 inches. Do not salt at this point but add the sage leaves and the peeled whole garlic cloves. Bring the water to a boil and then lower the heat to a simmer. Leave the beans to simmer gently, covered,for as long as it takes for them to become tender; this will vary with the age and size of the beans, and can take anywhere from 2 to 4 hours. (My beans, which I soaked overnight, still took 2 hours). Add a bit more water if necessary to keep the beans well submerged. When they are almost tender, add salt to taste--at least 1 tsp, probably more--and keep simmering until the beans are soft. Ladle out about 1 1/2 cups of the beans and reserve.
Cook the chopped onion in a Tbs of olive oil over medium heat, stirring often, until it is golden brown and tender, 20 to 30 minutes. Wash the chard or other greens thoroughly, cut away any tough stems, and cut into 1-inch strips. If you have tiny spinach leaves, you can leave them whole.
Combine the reserved beans with the carmelized onions and about 2 cups vegetable broth and puree in a blender, or with an immersion blender, until they are smooth and creamy. Add the puree to the beans and their broth in the pot, along with the cut-up greens. Add enough vegetable broth to give the soup a good, liquid consistency, so that it pours easily from the ladle. Simmer until the greens are tender.
Taste, and correct the seasoning with more salt and some cracked black pepper. Add a discreet squeeze of lemon juice--just enough to clarify the flavor to the soup, not so much that it becomes tart. '
Serve the soup very hot, with olive oil drizzeld on top. If you like, add a generous grating of Parmigiano-Reggiano cheese or a few croutons.
Note: Ms. Thomas says you can "skip the puree step and simply let all the ingredients simmer together in the bean and vegetable broth in the end." I found the puree step a tad tedious and extra unnecessary work (and stuff to clean up). I won't do it next time. It does make the soup more creamy, though, if you prefer it that way.
This soup is very garlicky and onion-y and filling. Perfect for a cold, rainy Sunday evening when your sweetie is working late at grad school and you want to cook something yummy for yourself and your mom.
Enjoy!
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Today I am thankful for...
Can I say my mom, again? Because I am, always.
And for warm soup,
And afternoon art projects,
And clean laundry (thanks to my mom for that, too, of course!),
And, as the message that has been the theme of our church for the last few weeks:
Enough. I am most humbly thankful that we have enough.
