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Greek-Inspired Longevity Bean Soup

Adapted from Diane Kochilas’ Fasolada – Bean Soup with Pumpkin & Corn
Makes about 3 quarts
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Ingredients
  

  • 1/2 pound giant beans dried, such as Royal Corona or Greek gigantes
  • 1/4 cup extra-virgin olive oil divided, preferably Greek
  • 1-1/2 cup red onion coarsely chopped
  • 2 tablespoons fresh garlic minced, divided
  • 1 tablespoon tomato paste
  • 1 14.5 ounce can diced tomatoes and their juices
  • 1 large bay leaf
  • 1/2 teaspoon dried oregano leaves lightly crushed, or 2 sprigs fresh
  • 1 3-inch long strip fresh orange peel
  • 1 cup corn kernels fresh or frozen
  • 1 cup delicata squash cubed, substitute butternut
  • 1/4 cup fresh flat-leaf parsley roughly chopped
  • 1-2 teaspoons honey preferably local
  • 1 tablespoon balsamic vinegar scant measure, to taste
  • 1/2 - 1 teaspoon sea salt to taste
  • Freshly ground black peppercorns to taste

Instructions
 

  • Check the beans for debris, rinse and then soak the beans overnight, drain and discard the soaking water. Soaking is optional but will decrease the cooking time considerably.
  • Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add the red onion and cook until soft and translucent, about 5 – 10 minutes. Stir occasionally to prevent scorching. Stir in 1 tablespoon of the minced garlic (set remaining 1 tablespoon aside for later), give it a quick stir; then add the tomato paste. Stir again to incorporate the tomato paste throughout.
  • Add the drained beans, canned tomatoes, bay leaf, oregano, and orange peel. Top off with enough water to cover by 2-inches.
  • Bring to a boil then reduce to a simmer until the beans are very tender, about 1-1/ 2 to 2 hours. When the beans are tender, scoop out about 1 cup of the soup and puree in a food processor or blender (an immersion stick blender also works great), then return to the pot. This blending step is optional but will add a bit of body to the soup.
  • Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Cook the squash and corn until lightly browned, then add the remaining garlic and sea salt. Mix well then add to the soup pot once the beans have cooked through and the pureed portion has been added back to the pot.
  • Return the soup to a simmer and adjust the seasoning with additional salt and black pepper. Just before serving remove the orange peel and bay leaf. Stir in the chopped parsley, honey and balsamic vinegar.
  • Serve with an generous drizzle of high-quality, extra-virgin olive oil and a few sprays of parsley.