Tuscan Bean Soup
1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts vegetable stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving
Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
In a large soup pot, heat the olive oil over medium heat. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the vegetable stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water
For Potato Stuffing:
5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
Oil for deep frying
Dough for Samosa Pastry
1 Mix flour and salt in a bowl.
2 Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
3 Rub dough with oil. Cover it and set aside for 30 minutes or longer.
Potato stuffing for Samosa
4 Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
5 Heat 4 tablespoons oil in karahi or wok in medium flame.
6 Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
7 Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
8 Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.
9 Knead the dough again. Divide it into about 10 balls.
10 Roll it into flat round shape with about 5 inch diameter.
11 Cut it into half. Make the half into a cone by sticking seam together with a little water.
12 Fill the cone with about 2.5 tablespoons of the potato mixture.
13 Stick the top of the cone together with a little water.
14 Repeat this again.
15 Heat about 2 inches of oil for deep frying over a medium-low flame.
16 When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
17 Drain excess oil and serve hot.