Tuscan Soup with White Beans and Greens

It's finally springtime in LA! BUT it's still chilly out there, with unseasonably (for Southern California, that is) cool weather that we've had for weeks on end...

So, I went to the Atwater Village Farmers' Market last weekend and picked up some fresh greens and great veggies. What better way to celebrate the cool weather than a nice hearty soup?

Tuscan Soup with White Beans and Greens

1 tbsp olive oil

1 medium-size yellow onion, minced

3 large garlic cloves, minced

3 cups slow-cooked or two 15.5-ounce cans cannellini or other white beans, drained and rinsed

6 cups vegetable stock

1/4 teaspoon red pepper flakes, or to taste

Salt and feshly ground black pepper

1 small head escarole or bunch of swiss chard or any dark leafy green, coarsley chopped

1/2 cup ditalini or other small pasta shape (optional)

1. Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 mintes. Add the garlic and cook 1 minute.

2. Transfer the onion and garlic to a 4- to 6-quart slow cooker. Add the beans, stock, and red pepper flakes and season with salt and black pepper. Cover and cook on Low for 6-8 hours.

3. Cook the greens in a pot of boiling salted water until softened, about 5 mintues. Drain and set aside. In a small saucepan of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain and add to the soup, along with the cooked greens, just before serving.

Notes:

If you don't have a slow cooker, just add all the things as listed, but do it in a regular pot and cook on low for 30-60 minutes, until everything has a nice soft consistency.

Find a good vegetable stock, that will give a good base flavor.

Enjoy!

Uncle Rex's Pie Crust

I've been craving pie this week. I think I'll have time to make one this weekend, with fresh berries from the Atwater Farmer's Market, which I've recently discovered and love dearly.
This recipe comes from my boyfriend's mom Wendy, who makes the most amazing pecan pie every year for holidays. The crust is flakey and yummy, and super easy to make, AND no eggs or dairy!

Thanks, Wendy, for sharing your Uncle Rex's recipe. I look forward to sharing the pecan pie recipe soon!

UNCLE REX’S PIE CRUST

8” pie shell
1 cup sifted flour
1/2 tsp salt
1/4 cup vegetable oil
2 Tbsp cold water

9” pie shell
1 1/3 cup sifted flour
3/4 tsp salt
1/3 cup vegetable oil
3 Tbsp cold water

9” – 2 crust pie
2 cups sifted flour
1 tsp salt
1/2 cup vegetable oil
1/4 cup cold water


First sift flour and salt together twice, over 2 separate pieces of wax paper, then into the mixing bowl.
Pour in oil and stir with tablespoon just until it almost forms a dough.
Add cold water and stir with spoon until dough begins to stay together.

“The key to the flaky crust is to keep working the dough to a minimum.”

With you hands form the dough into a ball, kneading LIGHTLY 2 or 3 times just to smooth it out and shape it into a ball shape. Dough should NOT be dry or crumbly.
Put rounded ball into center of floured wax paper and gently roll out to size.

Bake pie shells at 450 degrees, about 10 mins or until golden brown. Prick with a fork after 5 minutes in the oven to prevent puffing.