Notes on Two Soups d'Italia

This week, after two huge soup successes, I decided that I'm not really a huge recipe guy. Sunday night was a Tuscan white-bean-inspired, and tonight a Pasta e fagioli kindof. But, you know - I'm pretty sure I've never had either of those soups. And didn't read a recipe. So here's more or less how I made the soups, both of which received good reviews:

Tuscan White Bean [inspired]

Ingredients

• Center cut ham steak
• Onion
• Garlic
• Butter
• Water
• Salt
  
• Chard (or another hearty green of your preference - kale would also work here)
  
• White wine
  
• White beans [fresh if possible, of course]
• Whatever else is in the fridge that seems like a good idea

Procedure

• Cut ham into small cubes and set aside
• Dice garlic and onions; tear chard from stems and cut stems into small sections; wash beans
• Set large pot on medium-low heat and put in a generous amount of butter
• Add garlic for a minute, and then onions, stirring until clear
• Add chard stems and stir in; pour in a little wine
• Add beans and a little more wine; let it cook down
• Add ham and stir thoroughly; add a bunch of water now, raise heat to medium and cover
• When boiling, add chard for a few minutes, and turn heat back to medium-low
• If there's anything else you want to throw in, do it, and simmer until eating. Salt to taste.
  
• Serve with a whole buncha bread

Pasta e Fagioli [kindof]

Ingredients

• chicken bones
• collard stems
• aduki beans
• beans of some other sort
• onions
• sweet potatoes
• potato
• salt
  
• clove
• ziti or similar pasta

Procedure

• It doesn't have to be chicken bones and collard stems but that's what was in the freezer. Basically, set a pot to boil and make stock for about an hour with what ya got.
• Fish the bones and stems out; throw the bones, cut the stems into small pieces and set aside
• Set pot to medium heat
• Chop onions medium; dice potato and sweet taters small
• Add all veggies, beans included, and stir
• Add cloves and whatever other spices you want
• Cover for 10-15 minutes or so
• Uncover and raise to boil again, adding water if necessary
• Add pasta and cook for a minute or two longer than dictated
• Serve with parmesan grated on top, and with plenty of bread on the side
  

As an aside, I realized that the above soup is actually absurdly healthy - fiber, protein, carbs, veggies and very little fat. Definitely make sure you cook the beans enough to get them falling apart, makes it a really lovely hearty texture.