Italian White Bean Soup

Name: Italian White Bean Soup
Yield: serves 6
Ingredients: 1 1/2 cups cannellini beans, or 1 15-ounce can drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt; 1 teaspoon extra-virgin olive oil; 2 sprigs fresh rosemary, or 1/4 teaspoon dried; 2 sprigs fresh thyme, or 1/4 teaspoon dried; 3 leaves fresh sage; 4 cloves garlic, peeled and smashed; 2 tablespoons extra-virgin olive oil; 1 3/4 cups finely diced yellow onion; 3 cups finely diced fennel; Sea salt; 1 1/2 cups peeled and finely diced carrots; 1 1/2 cups finely diced celery; 1 cup peeled and diced Yukon gold potato; 2 cloves garlic, minced; 1/4 teaspoon dried sage, or 1 tablespoon chopped fresh sage; 1/4 teaspoon dried thyme, or 1 tablespoon fresh thyme; 1/8 teaspoon saffron; 8 cups Magic Mineral Broth (page 54), Chicken Magic Mineral Broth (page 55), or store-bought organic stock; 1 tablespoon freshly squeezed lemon juice; 1/4 cup fresh parsley, coarsely chopped; 1/4 cup fresh basil, coarsely chopped

December 9, 2011

When it comes to cooking, Italians believe in region first, country second. That’s why this recipe is my version of culinary heresy. By taking white beans—a notoriously Tuscan legume—and mixing them with saffron, which is more common to northern Italy’s Lombardi region, I’ve committed what might be considered a food felony. My defense for breaking with tradition is justified in this case: saffron is a powerful cancer-fighting spice. It’s best to soak the beans overnight before cooking them, so plan ahead.

Recipe notes

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