Healthy Recipes – Italian Bean Soup and Citrus Yoghurt Cake

28 September 2006

Italian Bean and Pasta Soup

When the weather is cool and you feel like staying indoors, it's time to make Pasta e Fagioli, a favorite Italian meal in a bowl. It can be brothy or quite thick, depending upon personal taste. Cooking the pasta separately from the soup helps the pasta maintain its texture. If you have made the soup in advance, add the cooked pasta when reheating the soup, as the pasta can become mushy if it stands too long in the mixture.

Serve with some crusty Italian bread, and a crisp, mixed green salad. If time is an issue, you can simply use canned white beans instead of cooking them yourself.

2 cups dried cranberry, cannellini or other small white beans
3 tblsp olive oil
1/2 cup chopped pancetta (optional)
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large garlic cloves, minced
8 cups water or chicken stock, or as needed
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1/2 lb. small dried pasta, such as macaroni, shells or ditalini
Extra-virgin olive oil for serving
Grated Parmigiano-Reggiano cheese for serving

METHOD
Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain.

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.

To give the soup more body, remove 2 large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently.

When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.

To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated cheese and a generous grinding of pepper.

Serves 6

Citrus Yoghurt Cake with Honey and Walnuts

From Faye Levy Feast from the Mideast (HarperCollins, 2003.)

1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups plain yogurt
1/4 cup orange juice
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1/2 cup chopped walnuts
1 1/2 teaspoons grated lemon zest
1 teaspoon grated orange zest
1 teaspoon vanilla extract
Honey-citrus sauce:
1/2 cup orange blossom or other honey
2 to 3 tablespoons orange juice
1 to 2 tablespoons lemon juice
1/4 cup toasted chopped walnuts, almonds or pistachios (optional, for garnish)

METHOD
Position rack in center of oven and preheat to 350°F (180°C). Butter a 9- or 10-inch round cake pan 2 1/2 to 3 inches deep, such as a springform pan. Sift flour, baking powder, and baking soda into bowl. In another bowl, mix yogurt with 1/4 cup orange juice.

Cream butter in large bowl until light. Add sugar and beat until smooth and fluffy. Beat in eggs, one at a time. At low speed, stir in flour mixture alternately with yogurt mixture, each in two portions. Stir in walnuts, lemon and orange zests, and vanilla. Pour batter into prepared pan and spread it smooth. Bake for 45 minutes or until toothpick inserted in cake comes out clean. Cool in pan for 10 minutes.

To make sauce: Warm honey gently. Gradually stir in enough orange and lemon juices for the taste and thickness you prefer. Brush a little sauce over the cake, and if you like, sprinkle it with toasted nuts. Serve remaining sauce separately.

Serves 10

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