A World of Oreganos
In the Greek language the word for oregano, rigani, means “joy of the mountains.” It seems a fitting and poetic name for an herb that has flavored food and provided animal forage, pollinator...
Oregano seasons both the beans and the soup in this recipe.
Ingredients
SERVINGS: 4-6 Serving(s)
Beans
- 1 cup dry Cannellini or other white beans, or 1 (12-ounce can) cooked
- 1 dry serrano pepper
- 1 teaspoon dry Mexican or Indio oregano
- 1 bay leaf
- 1 clove garlic, peeled
Soup
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 cloves garlic, peeled and chopped
- 2 tablespoons tomato paste
- 1 stalk celery, chopped
- 2 teaspoons Indio or Mexican oregano
- 1 quart strong chicken or vegetable stock
- 2 cups torn kale, chard or spinach leaves
- 1½ cups roasted chopped tomatoes
- Salt and pepper to taste
- Lemon juice/vinegar to taste
Preparation
Prepare beans (may be done the day before):
Soak beans overnight in cold water, or cover with water, bring to a boil, turn off heat and let soak for 1 hour. Drain, then combine with garlic, pepper, bay leaf and oregano in a pot with water to cover. Cover and simmer until beans are tender but still intact. Cool in the pot, retaining any liquid.
Prepare soup:
Heat oil in a heavy pot and saute onion, carrots and garlic for 3—4 minutes, stirring occasionally, until tender.
Add tomato paste and cook, stirring, for 2 minutes.
Add celery, oregano, 1 cup cooked beans, the bean cooking liquid and stock. Cover and simmer 20—30 minutes.
Cool slightly, then puree in a blender. Strain through a sieve and return to pot.
Add torn kale leaves, tomatoes and remaining beans. Simmer gently until kale is tender, about 8 minutes.
Add salt and freshly ground pepper to taste; adjust seasonings with another pinch of oregano and maybe a squeeze of lemon juice or vinegar to finish.
And see other recipe.
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