It’s getting cooler and that means soup making weather! Susan from Permanent Posies was so nice to share her Italian Northern Bean Soup recipe with us:
Since I brought the Parmesan cheese home straight from Parma, Italy, I have been anxious to cook with it. However, I came home with a swollen knee, jet lag and a general lack of desire to do anything productive. We went 80 mph in Italy (well literally because that was the speed limit) visiting the kids and saw all that we could in 9 days. So, the other night, the easiest thing for me to make was soup and though it was not as rich as the food we ate in Italy, it was really tasty.
ITALIAN NORTHERN BEAN SOUP
- 1 ham hock
- 1.5-2 lbs dried Northern beans
- 1 can diced tomatoes with basil, garlic and oregano
- 1/3 med onion
- 1 pint chicken stock – I already had a pint of homemade chicken broth in the freezer, so that is how I determined how much to use but you can use more.
- 1 frozen pkg turnip greens
- 2 cups chopped small new potatoes
- 2 quarts of water (or more, if needed)
- Parmesan Cheese
In a large stock pot, put the broth, ham hock, beans, tomatoes onion and water.
Let this cook until the beans are just tender.
Add the potatoes and turnip greens and cook until the potatoes are tender. Don’t overcook the potatoes. I used baby small new potatoes and just cut them in half, leaving the skins on them.
Top with a sprinkling of Parmesan Cheese…..preferably Parmigiano Reggiano from Parma, Italy….
Hi, my name is Susan, I love cooking, watching the Food Network, reading cookbooks and, of course, eating. I am also an artist and spend time each week in my studio (bedroom) oil painting. I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.