Save the date, invite your friends, and plan to put a pot on the stove: the Third Annual Soup Swap Day is January 24. This event–started in Seattle six years ago because it’s January, it’s cold, and who doesn’t love soup this time of year?–has gone national. It works like a cookie exchange in that everyone brings enough to send home with everyone else (for guidelines, check the Soup Swap web site). I think you could stretch the definition of soup to include stews and chilis.
Basically, you’d need to prepare 6 quarts of your favorite soup, and freeze it in 1-quart containers (those semi-disposable plastic containers or heavy-duty zip-top baggies would would do the trick). Don’t forget to mark the container with a Sharpie so people know what they’re getting. If you feel extra nice, include the recipe in case they want to make more.
Here’s a recipe to get you started.
Tuscan White Bean Soup
If you don’t have cooked dried beans on hand, you can substitute an equal amount of canned Great Northerns, cannellinis, navy beans, or even chickpeas. Be sure to rinse and drain the canned beans, and you may want to adjust the amount of salt in the recipe. If you happen to have a Parmigiano-Reggiano rind on hand, you can add it to the soup while it simmers (discard before serving). Include the serving suggestion to add freshly grated Parmigiano-Reggiano cheese and a rosemary sprig.
1/4 cup extra-virgin olive oil
4 cups chopped onion (2-3 large)
6 minced garlic cloves
16 cups cooked dried Great Northern beans OR rinsed, drained canned beans
4 quarts chicken or vegetable broth
2 (28-ounce) cans diced tomatoes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
11/2 tablespoons balsamic vinegar
1. Heat a stockpot over medium heat. Add oil. Add onion and garlic. Cook 10 minutes, stirring occasionally or until the onion is very tender. Add beans, broth, tomatoes, salt, pepper, and rosemary; bring to a boil. Reduce heat, and simmer, uncovered, for 45 minutes. Stir in the vinegar. Puree, using an immersion blender (or transfer soup to a regular blender or food processor and puree in batches); adjust the seasonings, if needed. Serve topped with grated cheese and a rosemary sprig. Yield: about 6 quarts.
