White bean, spinach, tofu, leek soup
This winter has been Germany’s darkest in recorded history, with the fewest hours of sunshine ever. The sky is a perpetual stretch of muted gray, as blank and listless as concrete. A drifting of clouds is cause for celebration, and any sighting of the golden orb leaves me blinking like a maulwurf.
And just a few days into spring, it snowed.
So I’d like to be writing about grilling. About the first bundles of Italian white spargel (aparagus) and baskets of shiny strawberries at the market. About picnicking in a new-found park, a blanket on prickly new grass under the young sun’s rays.
But instead, I’m still in soup season.
Bean soup with leeks, spinach and tofu
This soup is a quick and easy version I made up with the spinach and leeks I bought at the market. It feels enormously comforting, both because of its savory, pick-you-up taste and the plethora of good-for-you vegetables.
White bean, spinach, leek, tofu soup
- olive oil and/or butter
- 1 leek
- 2-4 garlic cloves, sliced
- 3-4 cups of broth (I used chicken broth)
- 1 can white Northern beans, or another kind of your liking, drained and washed
- 1 box firm or extra-firm tofu, chopped into bite-sized cubes
- dried herbs, such as oregano, rosemary, basil (Herbes de Provence works nicely)
- salt and pepper (optional)
- 2-3 cups of washed, chopped fresh spinach
- sprinkle of Worcestershire sauce (optional)
Trim the leek. I cut off the bottom tangled root bit, and the tough green leaves, although you could use them, too. That leaves a cane of white and pale green, which I wash, then slice once lengthwise, then into lots of half-moons. I wash them again in a colander, separating the curls and making sure any grit is gone. (Sometimes leeks are a tiny bit dirt-happy, sometimes they are pristine.)
Here’s where I cut off the darker, tougher leaves. You can use eat them, certainly, but you’ll need to cook them rather voraciously, I think, to mellow out their strength. Any ideas how to use them? And is this about where you trim your leeks?
Almost a bit of art
Chopped up leek curls, ready to be cooked.
In a dutch oven or other pot, cook the leek curls on medium heat in a swirl (1-2 tablespoons) of olive oil and/or butter. Don’t abandon them, as they’ll need a stir every so often to prevent scalding. If the leeks are beginning to develop brown spots, the stove is too hot; turn it down to medium-low or low.
Wait until the leeks have softened, maybe 10 minutes. Try one to see if its lusciously soft enough for you. While the leeks are cooking, I made a batch of cornbread (recipe to come), but rice would have been nice, too. If you’d like a side, now’s a good time to tackle that, assuming it’s fairly simple.
Once the leeks are softened to your wishes, add the sliced garlic. Let it cook a minute or two.
Then add the beans, the tofu, and the broth. Let it come to a simmer.
Add a good sprinkle of dried herbs and pepper. Taste and adjust. It may need more herbs; it may need salt; it may need a sprinkle of Worcestershire sauce to jazz it up. A lot will depend on the intensity of the broth.
Let it simmer for a little while, maybe 5 minutes, maybe 10 minutes, depending on what else you need to do in the kitchen. Let it take its time.
You may want to sample it one more time. (One of the lovely perks of being the cook.) If you are feeling like the broth is too subtle, try red chili flakes for a kick or a bit of grated cheese on top, once you spoon the soup into bowls.
Spinach, washed and drying
When all other parts of the meal are ready, add the spinach. Give it a good stir, and let the spinach cook for a minute or two. If you like the spinach simply wilted, then don’t even wait that long – you are ready to slurp the soup and warm up.
Bean soup, close up
Cooking Chapbook 