1 pound black beans (approximately 2 1/2 cups), picked over
1 cup peeled and sliced carrots
1 cup peeled and sliced onions
1 cup chopped celery
3 garlic cloves
2 teaspoons dried thyme
4 ounces slab bacon, cut crosswise into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 to 6 slices of lemon
2 tablespoons minced parsley
1 1/2 ounces good quality dry Sherry (optional)

1. Soak the beans overnight, or for at least 6 hours, in cold water.
2. Preheat the oven to 300 degrees F.
3. Rinse the beans well and place them in a pot with water to cover. Bring
to a boil, then drain the beans, discarding the water. (This rids the beans
of their bluish tint and bitterness.)
4. Place the beans in a 3-quart ovenproof pot with the carrots, onion, celery, garlic, thyme, and bacon. Cover with 2 quarts of water and add the salt
and pepper. Bring to a boil, cover tightly, and place in the oven to cook
for 4 hours.
5. Purée the beans in a food processor or blender with their cooking liquid. Depending on the size of your blender, you may need to do this in more
than one batch. Adjust the seasoning to your taste. You can serve the soup
as it is or pass it through a strainer if you prefer an even smoother texture.
6. To serve, dip one side of each lemon slice in minced parsley and float, parsley side up, on each portion of soup. Add a 1/4-ounce shot of dry
Sherry to each bowl just before serving, if desired. Serves 4 to 6.

2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon ground coriander seeds
3/4 cup sliced onions
3/4 cup peeled and sliced parsnips
4 cups scrubbed and sliced carrots
1/2 cup sliced celery
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 tablespoons lime juice

1. In a 3-quart saucepan, melt the butter over a low flame. Stir in the ginger and spices and cook for 1 minute. Add the onions, parsnips, carrots and celery. Season to taste with salt and pepper. Raise the flame to medium
and cook for 10 to 12 minutes. Soften but do not brown the vegetables.
2. Stir in the lentils and basmati rice, mixing until well combined with the vegetables. Add the stock (or water) and bring to a boil. Lower the heat,
cover the pot, and simmer for 30 minutes, until the vegetables and rice
are tender. Purée the soup in a blender until smooth.
3. Return the soup to the saucepan, bring back to a boil, and stir in the
coconut milk and lime juice. Cook for 1 minute and serve. Serves 6.

1 cup dried cannellini or Great Northern beans
2 teaspoons kosher salt
4 tablespoons olive oil
2 cups diced zucchini (1 medium)
1 1/2 cups diced onions
2/3 cup diced celery
1/2 cup scrubbed and diced carrots
1/4 pound pancetta, diced (1 cup)
2 tablespoons minced garlic
1/2 head savoy cabbage, washed and cut into 1-inch pieces
2 tomatoes, peeled, seeded, and chopped
1/2 cup chopped basil
2 cups cleaned spinach leaves
1/4 teaspoon freshly ground black pepper
4 cups cubed day-old sourdough bread
1/2 cup grated Pecorino Romano
4 tablespoons extra-virgin olive oil

1. Rinse and cover the beans with cold water and soak overnight.
2. Drain the beans and place them in a saucepan with 8 cups cold water. Cook, covered, for 1 hour. Add 1 teaspoon of the salt and continue
cooking for an additional 30 minutes, or until the beans are tender.
Set the beans aside with their liquid.
3. Over a medium flame, heat the olive oil in a large soup pot. Over
medium heat, sauté the zucchini, onions, celery, carrots, pancetta, and
garlic until softened, about 10 minutes. Add the cabbage, tomatoes, basil
and spinach. Season with the remaining 1 teaspoon salt and pepper.
Continue to cook, stirring occasionally, for another 10 minutes.
4. Strain the beans, reserving their cooking liquid. Purée half the beans in
a food processor. Add the puréed beans, the whole beans, and their
cooking liquid (8 cups) to the soup pot and simmer over low heat for
20 minutes. If you don’t have enough cooking liquid, add water to
make up the difference.
5. Add the diced sourdough bread to the soup and cook for 10 more
minutes. Adjust the seasoning. Serve with the Pecorino Romano and a
drizzle of extra-virgin olive oil. Serves 6 to 8

3/4 cup dried cannellini or Great Northern beans
1 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1 fresh thyme sprig
4 parsley sprigs
1 bay leaf
1 tablespoon butter
3/4 cup sliced onions
3/4 cup sliced celery
3/4 cup sliced leeks, white and light green parts only, washed
1 teaspoon minced garlic
1 teaspoon kosher salt
2 ounces prosciutto, finely diced (1/2 cup)
4 cups broccoli florets (1/2 pound)
2 teaspoons balsamic vinegar
Freshly ground black pepper
1/4 cup shredded or coarsely grated Parmigiano-Reggiano

1. Soak the beans in water overnight or for at least 6 hours.
2. Make an herb bundle: In a small piece of clean cheesecloth, place the coriander seeds, peppercorns. thyme, parsley, and bay leaf. Close the
bundle by tying with a piece of kitchen twine.
3. Melt the butter over a medium flame in a 3-quart saucepan; add the
onions, celery, leeks and garlic. Cook for 10 minutes, until the vegetables
are softened but not browned. Add the herb bundle, beans and 8
cups water.
4. Bring to a boil, lower the heat, and gently simmer, covered, for
1 1/2 hours. Season with the salt and cook for an additional 30 minutes,
or until the beans are tender.
5. Discard the herb bundle, add the prosciutto and the broccoli, and simmer
3 to 5 minutes, until cooked. Just before serving, stir in the balsamic vinegar
and season with freshly ground black pepper to your taste. Pour the soup
into warm bowls and garnish with the grated Parmigiano. Serves 4.