You never know when that cup of cooked beans or chunk of roasted butternut squash will come in handy. Little time to think about what to make for dinner and little time to actually make it?
How does one turn random bits of already cooked ingredients into something delicious? Yesterday’s example . . . friend comes over for dinner but no real plan or time to be fancy. I had about 1 cup of cooked white beans and about as much bean cooking liquid, a rich, silky base for a soup. Also present, about 2 cups of already roasted butternut squash, some of it very soft and some of it still keeping its shape. I had a small chunk of celery root and I always have onions, potatoes and garlic on hand as well as veggie bouillon base (water would have been just fine since the bean broth was flavorful) in the freezer. The garden offered up a handful of parsley and a few leaves of sage.
Soup is a handy format for on-the-fly, no-plan cooking but to make it good–in the absence of time for lengthy simmering–it needs more than vegetables, grain, broths, etc. In this case a handful of chopped parsley and garlic clove and some salt, chopped/mashed into a paste and thinned with some good olive oil made it good. Sometimes soy sauce and/or fish sauce to finish does the trick, other times a slice of bacon, diced and added to the saute-ing onions does it.
But to start, think of those beans and roasted vegetables as building blocks, really tasty and efficient ones, to make soup. Happy Cooking!
Simple Vegetable Soup with Parsley “Pistou“
This is merely a template for a nice warming bowl of soup. Adapt and substitute to suit your tastes and needs.
2 tablespoons olive oil
1 onion, diced
1 teaspoon sage, fresh or dried, chopped (or thyme, oregano, marjoram. . .)
2 medium potatoes, diced fairly small (for quick cooking)
1 cup celery root, diced
1 cup cooked beans (white, pinto, cranberry, chickpeas. . .)
1 cup bean cooking broth
2 cups roasted winter squash, diced (or use raw if that’s what you have and add it when you add the potatoes)
2 – 2 1/2 cups veggie bouillon broth or water or chicken stock (use more or less depending on how thick/thin you want your soup, you can always thin it out at the end)
1/3 cup parsley, finely chopped
1 clove garlic, minced
1/2 teaspoon coarse sea salt
Heat the olive oil in a soup pot over medium-high heat. Add the onion and cook, stirring often, for about 5 minutes until the onion softens. Add the celery root, potatoes and sage and mix well and cook for another 5 minutes. Add the beans, bean broth, squash and stock and bring everything to a simmer. Cover partially and cook for 10 minutes or until the potatoes are tender and beginning to fall apart.
Meanwhile use the side of a chef’s knife to mash the sea salt into the minced garlic and then mix it around on the cutting board with the finely chopped parsley and make a rough paste. It doesn’t need to be uniform. Put it in a bowl and add a couple tablespoons good olive oil; it doesn’t need to totally emulsify, as you can see.
Taste the soup and adjust seasoning with salt and or a splash of vinegar if it’s bland. Serve hot or warm and top with the parsley garlic garnish.