Страница 35

Creamy Ca

PAIR WITH

Roasted Garlic Focaccia

(PAGE 142)

This soup is my approximation of a memorable white bean soup I had in a small trattoria in the remote Tuscan hill town of Volterra. It was creamy and rich, with a depth of flavor that belied its simple description as “white bean soup.” I begged the proprietress in broken Italian for the secret to the soup and was shocked to learn that she sautéed a few anchovies with the vegetables. The anchovies add richness and umami, but there’s no overt fishiness in the flavor of the soup. I garnish the soup with a spoonful of gremolata (finely chopped parsley, lemon zest, and garlic) mixed with peppery Tuscan olive oil. The result is a soup that’s filling but light, and incredibly simple to make

.

Serve this soup with the Tuscan-inspired, garlicky focaccia on

page 142

to get the last drops from the bottom of the bowl

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

40

MINUTES

4 Tbsp [60 ml] extra-virgin olive oil, preferably Tuscan

1 medium yellow onion, finely chopped

1 large carrot, peeled and finely chopped

1 celery stalk, finely chopped

1 Tbsp plus 1 tsp chopped fresh sage

2 medium oil-packed anchovies

1

/

2

cup [120 ml] dry white wine

4 cups [960 ml] chicken or vegetable broth

(see page 17)

4

1

/

2

cups [675 g] cooked ca

(see page 19)