Bowl of Potato Bean Soup with Corn
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Bean Potato Soup with Corn


Italy   -   Passato di Fagioli con Mais
Serves:
Effort:
Sched:
DoAhead:  		 8 soup
***
1 day
Prep		 An interesting and unusual combination of beans, potatoes, vegetables and corn. This dish proved quite popular at a recent buffet party.




6
1/2
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2
1
4
3
2
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1-1/4
7
5
1/3
1/2
1/8
2
3
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4
2
1
2  14
1
1/4
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oz
T
---

cl
oz
oz
oz
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#
oz
c
t
t
t
T
T
---
oz
T
T
oz
c
c
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White Beans (1)  
Salt
-- Vegetables
Sage sprig
Garlic
Onion
Carrots
Celery
-- Purée
Potatoes (2)
Tomatoes
Water
Salt
Pepper
Cinnamon
Butter
Olive Oil ExtV  
-- Sauté
Onion
Butter
Olive Oil ExtV
can Corn (3)
Stock
Parsley
-- Garnish
Parsley
Do Ahead   (overnight - 5 min work)
  1. Soak BEANS with Salt and sufficient water for about 8 hours. Drain and rinse.
Make   -   (2-1/3 hr - 45 min work)
  1. Cook Beans in fresh water until just tender. Drain.
  2. Meanwhile:   Chop SAGE small. Crush GARLIC and chop fine. Chop ONION medium. Dice CARROTS and CELERY medium. Mix all.
  3. Peel POTATOES and cube small. Hold in cold water until needed.
  4. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and cube small.
  5. In a stock pot, heat Butter and Oil. Fry Vegetable mix until Onions are translucent.
  6. Stir in Beans, Potatoes, Tomatoes and 5 cups of Water. Stir in Salt, Pepper and ground Cinnamon. Bring to a boil and simmer for 45 minutes.
  7. Meanwhile:   Chop second ONION small.
  8. Drain CORN (presuming canned).
  9. Chop PARSLEY small.
  10. Grate PARMESAN cheese.
  11. At the end of 45 minutes cooking, run Soup in a food processor until well puréed. Return to the Pot (or see Note-4).
  12. In a spacious sauté pan heat Butter and Oil. Fry Onions, stirring until translucent, then stir in Corn and Stock. Simmer for about 10 minutes, then add to the Soup along with Parsley. Bring back to a simmer.
  13. Take off the heat and stir in Parmesan. Taste for seasoning and serve hot.
NOTES:

  1. White Beans:

      I use Great Northern beans which are the most available around here, but navy beans or similar will work. They are soaked in brine because that produces beans that cook better than unbrined. Of course, you could use canned white beans , which would eliminate the soaking and cooking time. You need about 12-1/2 ounces drained.

  2. Potatoes:

      Medium potatoes like White Rose are good here and purée well. For details see our Potatoes page.

  3. Corn:

      Plain canned corn (not cream style) is presumed, which many consider the only vegetable where canned is superior to frozen. If you use another form of corn, the weight of kernels should be 20 ounces, or 3 cups.

  4. Cooking:

      Once puréed, it is best to finish the soup in a slow cooker because it will have a strong tendency to burn to the bottom of a regular pot - otherwise, use due care with the heat and plenty of stirring.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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