Hearty White Bean Soup au Gratin

RECIPES | MAY 2020

artSAVOR 70

artSAVOR 75

Hearty White Bean Soup au Gratin

My family, my extended artist family and everyone around me loves cheese and beans. So, in making my hearty white bean soup au gratin, as usual, I follow no recipe. I created something between a Ribollita and French Onion soup. What sets my creation apart with bold flavor is using a combination of artSAVOR 70 & artSAVOR 75. You can keep this a completely vegetarian soup, or add sausage or bacon for added umami. There is no limit to your creativity. Make it your own! Get creative!
artSAVOR 70 Ingredients

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Black Pepper, Coriander, Onion, Sumac, Parsley, Leek, Thyme, Lime, Sea Salt, Herbs & Spices

artSAVOR 75 Ingredients

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Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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Serves 8 – 10

INGREDIENTS

1½C Large Onion, chopped
¼C Olive Oil
1½C Carrots, diced
1½C Celery Stalks, diced
½C Leek, Sliced, optional
D Salt and Pepper
¼C artSAVOR 70 (mixed with olive oil according to directions below)
¼C artSAVOR 75 (mixed with olive oil according to directions below)
3½C Whole Peeled Tomato, hand crushed (Homemade or Can)
2T Tomato Paste
1 Rind of Parmesan Cheese wedge
½t Red Chili Pepper, more if desired to your taste
2 15oz Cannellini or Butter Beans Cans, drained
1C Yellow Pepper, charred and diced
5C Chicken or Vegetable Broth, more if needed
3C Lacinato (Dinosaur) Kale, stem removed and julienned
2C Bolillo Bread torn in rough pieces, toasted
2C Spinach, julienned
1C Bolillo Bread torn in pieces, toasted for garnish
2C Parmesan Cheese, shaved
¼C Parmesan Cheese, freshly grated for toping, optional
3T Ghee (clarified butter), melted or Truffle Oil for drizzling

KITCHEN ESSENTIALS

Large Cast Iron Pot

DIRECTIONS

Toasted Bread
Arrange torn bread on a baking tray, drizzle with olive oil, salt, pepper, and artSAVOR 75
Bake for 5-7 minutes in a 400˚F oven
Reserve for use in soup and garnish
You can also substitute country bread

Soup
STEP 1
Heat oven to 450˚F
Heat oil in pot over medium high
Sauté onion until slightly translucence
Add carrots, celery, continue to cook
Add leek, cook until softened
Add crushed tomato and tomato paste
Stir in artSAVOR 70 and artSAVOR 75

STEP 2
Lower heat and cook for about 2 minutes
Add beans, parmesan rind, red pepper flakes and broth
Simmer for 15-20 minutes
Add kale and cook until wilted
Add torn bread, stir until bread absorbs stock, cook about 10 minutes
Stir in spinach, remove from heat

To Serve & Garnish
Divide soup among oven proof soup bowls
Garnish each bowl with bread and shaved parmesan
Bake in a 450˚F oven until golden brown and cheese melted²
Garnish with freshly grated parmesan, and serve immediately

²You can alternatively add the bread and cheese to the entire pot and place in a 450˚F oven
to bake until golden brown and cheese is melted

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR with ¾C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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