This soup was just a little too green for Cranky.
He ate it, and said he liked the flavor. The color, he could live with, although he called it Soylent Bean. But he wished one thing had been done differently: He's not as fond of blended soups as I am.
When we first heard about Ilva's spinach and white bean soup, we both drooled. But only I actually read her blog, so I knew that it was a velvety purée. Cranky assumed it was a chunky, beany brew. That's just the way he thinks; he likes food you can use a fork on.
Once we talked it over, though, he agreed to give it a try.
Oh. And we agreed to substitute arugula (rucola, rocket) for the spinach. We had to. The garden is holding us hostage, and there are daily prison-yard riots in the arugula patch. Armed with machetes and a stainless-steel bowl, we hacked back much of the unruly foliage and softened it in a skillet with oil and garlic.
Meanwhile, beans from Rancho Gordo simmered in a pot. Homemade local vegetable stock from last summer got a good thawing in the microwave.
Then, bam! Drain the beans, put in blender with cooked greens and garlic, add broth and whiz until smooth.
Finish with salt, smoked paprika and drizzles of olive oil.
You will fall in love with the texture of the soup, even if you were expecting chunks.
Unfortunately, there's not much you can do about that green color. Sunglasses?