Thursday 18 April 2013

'Nduja bean soup

It's a funny thing, but when you see a bowl of soup, no matter where it is from, lensed with red oil, you know you are in for comfort. Coconutty laksa, or a thick Spanish broth of greens and chorizo, the red oil floating to the surface is a sign of something good to come.

This simple little soup of mainly store-cupboard staples tastes rich and hearty but is pretty low-calorie, if you are interested in that sort of thing. A massive, meal-sized bowl comes in at about 280 calories.

'Nduja soup (serves 2 as a meal)

100g soup mix (that combination of lentils, barley and beans)
25g 'nduja
300g soffrito (or a small onion, a carrot and a stick of celery, finely diced)
1 litre vegetable stock
400g can chopped tomatoes
Juice of half a lemon
Handful of chopped parsley

Soak the soup mix in water over night.

About an hour before you want to eat, soften the 'nduja in a large saucepan. When the oil flows, add the soffrito and cook gently until it softens a bit. Add the drained soup mix and the vegetable stock. Bring to the boil and then cover and simmer for about half an hour. Then add the tomatoes and simmer for another half hour, covered, stirring from time to time.

Fish around in the soup with a spoon until you find a haricot bean - these take the longest to cook, so if they are tender you are in business. Add a squeeze of lemon, some chopped parsley and correct the seasoning.


Deb in Hawaii said...

This does look like a perfect bowl of comfort. Love those multi-bean, barley mixes--they make such tasty hearty soups. ;-)

Debra Eliotseats said...

Got some "bean soup mix" in the cupboard. Love these type of recipes where one can just browse at the pantry door!

Alexandra Stafford said...

You are so right! When we lived in California friends took us to a Sichuan restaurant on the outskirts of LA and we had the most delicious bowl of soup lensed, just as you said, with oil and filled with Sichuan peppercorns, which provided that ma-la sensation. It was unlike anything I had ever had before and it was oh so good! This Nduja looks lovely.

grace said...

a very satisfying bowl of soup! barley is a magnificent soup ingredient.

Bettina Douglas said...

I have just revised my plans for my Sunday soup!

Joanne said...

Haha that is quite true! Love the sound of this soup!

kat said...

Oh, that sounds perfect for the snowy weather we still have & the calorie count is outstanding. I had to look up "Nduja, I'd never heard of it before.

Simona Carini said...

Nice idea! You are really exploring the landscape of possible 'nduja use. Are you planning a trip to Calabria to get at the source of your current favorite food? ;)

Alicia Foodycat said...

Deb - they are very good, although I find all the beans taking different cooking times a bit irritating.

Deb II - it's always useful to have a bunch of things you can cook without going shopping!

Ali - that Sichuan soup sounds divine!

Grace - I don't do enough with it, I am afraid.

Mother - hope you can get the 'nduja.

Joanne - thanks!

Kat - I was amazed when I calculated it.

Simona - I really must. I grew up in an area with a lot of Calabrian migrants, but I never knew anything about their food.

Valerie Harrison (bellini) said...

When I was in Tropea in Calabria in the fall I visited a small njuda production, brought some home and have been looking for recipes to use it ever since.


Related Posts Plugin for WordPress, Blogger...