Bondolio Bean Soup
On a cold November day at the start of the harvest at Bondolio Olive Farm in Winters, California, olive oil artisan Karen Bond makes a large pot of this soup. The olio nuovo poured over the bowl in a cross adds a special blessing to the harvest season.
- 2 tablespoons extra virgin olive oil (Use last year’s oil for this)
- 2 leeks, cleaned and sliced, white part only
- 1 small onion, minced
- 3 small carrots, sliced
- 2 large russet potatoes, cut into small pieces
- 8 cups (64 ounces) chicken or vegetable stock
- 3 zucchini, sliced or cut into small pieces
- 2 handfuls fresh green beans, cut off ends and slice into 1-inch pieces
- 2 cups spinach
- 2 jars (about 20 ounces) Italian cannellini or borlotti beans, drained
- Chopped parsley
- Grated Parmigiano Reggiano
- Olio nuovo or your freshest and most flavorful extra virgin olive oil
- Sea salt
- Ground black pepper
- Slices of a good artisan bread
Heat 2 tablespoons olive oil in a large pot and sauté the sliced leek and onion until onion is transparent.
Add the carrots, potatoes, and stock and cook for 20 minutes.
Add the zucchini and the green beans and cook for 7 minutes.
Add the spinach and beans and cook for another 2–3 minutes.
Take off stove and ladle into bowls. Sprinkle with fresh parsley, lots of cheese, and salt and pepper to taste.
Drizzle your olio nuovo or fresh oil to make a cross over the cheese.
Serve immediately and share with your family and friends with artisan bread.