Gluten Free Apple Pie (Recipe and Video)

Gluten Free Baking cookbook by Michael McCamley.
Gluten Free Baking cookbook by Michael McCamley.
Inspiration Photo.
Inspiration Photo.

Ready for Thanksgiving!

My apple pies are done and one of them is gluten free, so I’m re-posting the recipe and how-to video.

Unlike regular dough which comes together in a food processor, Michael McCamley’s recipe for gluten free dough in Gluten Free Baking is worked by hand. The dough is sticky and a bit messy, but the end result is delicious. I used Bob’s Red Mill Gluten Free Flour for the pie, and have used rice flour for gluten free cookies and gluten free pancakes.

Guess what I did? I labeled the pie using my ceramics letters. Fun!

Happy Thanksgiving, Hon!

Gluten free apple pie before being baked and after!

Gluten Free Pastry Dough

Ingredients:

  • 3 2/3 cups gluten free flour, plus extra for dusting
  • 1/2 teaspoon xanthan gum
  • 1/3 cup confectioners’ sugar
  • 1 stick butter (1/2 cup) plus extra for greasing (I used Crisco vegetable shortening.)
  • 1 egg, plus extra for glazing
  • 1/2 cup milk (I used almond milk)

Directions:

  1. To make pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in butter (or vegetable shortening) with your fingertips until mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make dough. Wrap in plastic wrap and chill in refrigerator for 20 minutes.
  2. After dough has chilled, preheat oven to 350 degrees F.
  3. On a gluten free-floured surface, divide dough in two. Roll each piece out to form a large circle*–one to line pie plate and one to become top of pie.
  4. Line pie plate with one of the pasty circles and spoon in the apple filling. (See Apple Pie filling below.)
  5. Mix together a little milk (or almond milk) and egg and brush rim of pastry with this. Add second pastry circle as a lid and, using a fork, crimp edges of dough all the way around. Pierce pie in the middle a couple of times to let out steam during baking. If you make a basket weave top, no need to pierce dough.
  6. Brush top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

Apple Pie Filling

Ingredients:

  • 6 cups apple slices (I use a combination of Granny Smith and other varieties)
  • 3/4 cup sugar (I cut the sugar to about 1/2 cup)
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • approximately 1 Tablespoon gluten free flour
  • dash salt
  • 1 egg, beaten (used to brush on top of crust before baking)

Directions:

  1. Combine apples, sugar, lemon juice, spices and salt.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Tips:

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

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Ginger & Turmeric Carrot Soup c/o Simply Quinoa

Image source: simplyquinoa.com

Autumn puts me in the mood for soup!

Preferably vegetable, creamy and hearty.Velvety Vegetable Soup has been my go-to, but I wanted to try something different this year. I found this recipe for Ginger & Turmeric Carrot Soup that also calls for butternut squash on Simply Quinoa, where Alyssa says, “This creamy ginger & turmeric carrot soup is anti-inflammatory and perfect for a chilly night. It’s packed with nutrients, has a velvety smooth texture and tastes delicious!” Thanks, Alyssa–all credit for top photo and recipe to you!

To make enough for Thanksgiving and extra to give away and to freeze, I multiplied the recipe by 6! (Would that be called “sextupling?”) With two huge soup pots simmering on the stove, the house smelled delicious. I taste-tested this new recipe, and it may be the first time, but won’t be the last, I make this healthy, vegetarian, vegan, gluten-free, kosher, parve Ginger & Turmeric Carrot Soup.

Happy cooking, hon!

Single Serving Tip: Did I share my single-serving tip? Pour soup into either a disposable coffee-to-go-cup or a small container, leaving room at the top for liquid to expand as it solidifies, and freeze. Freezing soup in ice trays is another tip. Pop out as many cubes as needed to make whatever size bowl is desired.

Ginger & Turmeric Carrot Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 leek , cleaned and sliced
  • 1 cup chopped fennel (1 small head)
  • 3 cups chopped carrots
  • 1 cup chopped butternut squash (or more carrots)
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger (about 2″ piece)
  • 1 tablespoon turmeric powder
  • Salt & pepper to taste
  • 3 cups low sodium vegetable broth
  • 1 (14.5 oz) can lite coconut milk

Directions

  1. Heat the olive oil in a large dutch oven or saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 – 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes.
  2. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes.
  3. Once the soup is cooked, add it to a blender and blend until creamy. You could also use an immersion blender. Taste and adjust seasonings to your taste.
  4. Serve immediately with a dollop of coconut yogurt and enjoy!

Servings: 4

Pre-Schoolers & Pumpkins, Roasted Cinnamon Sugar Pumpkin Seeds

Scooping out the insides of a pumpkin with my 2021-2022 co-teacher, Hannah.

Autumn Exploration

Carving out the insides of a pumpkin with an audience of little onlookers is fun. Inviting the kids to explore its’ texture is funny. Some are game and some are not! A few reluctant kids change their minds when they see others touching the orange, wet, and stringy pulp and seeds. One girl tasted the pulp and seeds. I know who’ll be a fan of pumpkin lattes!

At the end of the school day, I collected the seeds and, hon, you know what came next. I made Roasted Cinnamon Sugar Pumpkin Seeds (recipe below) and brought them in for the kids to try. Yum!

We also painted mini-pumpkins, crinkled leaves to decorate paper trees, and explored a texture tray filled with smooth acorns, bumpy pinecones, and itty-bitty pumpkins snipped off of Pumpkin Tree branches. We rolled pinecones in paint and then rolled the paint-covered pinecones on blank paper to create original prints.

Hands-on learning!

Image soure: Joy Food Sunshine

Roasted Cinnamon Sugar Pumpkin Seeds

Tips Before Roasting Cinnamon Sugar Pumpkin Seeds

Pumpkin seeds must dry completely before roasting. Remove the seeds from pumpkins and rinse thoroughly, discarding any stringy orange pieces. Drain seeds by lining a large baking pan with paper towels, spreading seeds evenly in a layer, and letting sit for 24 hours. At the 12 hour mark, change damp paper towels for dry ones, stir to air out pumpkin seeds.

Ingredients:

  • 3 cups pumpkin seeds dried for at least 24 hours
  • 3 Tablespoons coconut oil or butter (or vegan butter)
  • 1/2 teaspoon pure vanilla extract
  • 4 Tablespoons granulated sugar (or coconut sugar to make paleo)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt

Directions:

  1. Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
  2. In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
  3. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
  4. Remove from heat and stir in vanilla.
  5. Mix in pumpkin seeds until they are all evenly coated.
  6. Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
  7. Spread pumpkin seeds on your prepared baking pan in single layer.
  8. Bake for 25-35 minutes, stirring every 10 minutes. They are done when they start to brown.
  9. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  10. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

Yield: 3 cups

Store pumpkin seeds in an airtight container for up to 1 week.

Three Berry Crisp

Berry Delicious!

This perfect-for-summer Three Berry Crisp is yummy by itself, served with ice cream, or topped with whipped cream. There’s plenty of berry juice at the bottom to drizzle on waffles, brownies or anything else you want to dress up with some red and blue sweetness. Found on Oukosher.org by Eileen Goltz, this Three Berry Crisp is gluten-free, nut-free if walnuts are eliminated, and vegan and parve when margarine is used. The recipe is missing one thing–a note that spoons are required for serving and eating–lol!

Happy baking, hon!

Three Berry Crisp

Ingredients

Fruit Filling:

  • 3 cups raspberries
  • 1½ cups blackberries
  • 2 cups blueberries
  • ½ cup sugar
  • 2 Tablespoons cornstarch
  • 2 teaspoons fresh lemon juice

Topping:

  • 1¾ cups flour
  • ½ teaspoon baking powder
  • ½ cup granulated sugar (I cut to approx. 1/4 cup.)
  • ¼ cup powdered sugar, sifted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup coarsely-chopped walnuts (Or substitute with plain oatmeal to make nut-free.)
  • ⅔ cup unsalted butter or margarine, melted and cooled
  • Optional: dashes of ground cloves and cardamom

Instructions

1. Preheat oven to 375°F. Lightly butter a 7×11-inch baking dish and set aside. (I used two deep pie dishes.)

To Prepare the Filling:

2. Lightly rinse the berries and drain on a paper towel-lined half sheet pan. Gently pat dry and then place in a large bowl. Add the sugar and cornstarch and toss them gently with the berries. Add the lemon juice and toss gently. Transfer the filling to the prepared dish.

To Prepare the Topping:

3. Combine the flour, baking powder, sugars, cinnamon and nutmeg in a bowl and mix to combine. Add the nuts. Pour in the butter and toss with a fork to form crumbs. 

4. Take a clump of the crumb mixture and squeeze gently to form a larger clump. Break the larger clump apart over the fruit. Repeat, using all of the crumb mixture. (Optional: Sprinkle cinnamon on top of crumb mixture before baking.)

5. Bake for 35 minutes, or until the crumbs begin to brown and the fruit juices are bubbling. 

6. Serve warm with ice cream or sweetened whipped cream.

Yield: 6-8 servings

Tip: Make ahead. Warm before serving in a 300 degrees F oven for approx. 10 -15 minutes.

Note: Berry Crisps are prone to leaking. If transporting, wrap in foil from bottom up and carry in leak-proof bag or dessert carrier.

What’s For Dinner? Sheet-Pan Chicken With Scallions and Capers

Photo source–Con Poulos for The New York Times, Food Stylist: Simon Andrews.

One of the dinners my son cooked during quarantine was a sheet-pan dish. His roasted chicken and veggie rainbow was as colorful as it was delicious! Shortly after that, I read Kay Chun’s Sheet-Pan Chicken With Scallions and Capers recipe for The New York Times and one more meal was planned. The verdict? Make it again, please!

Describing the dish, Chun says,

This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.

Sheet-Pan Chicken With Scallions and Capers

Ingredients:
  • 12 scallions, trimmed (about 1 pound)
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • 1 pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)
  • 8 large bone-in, skin-on chicken thighs (about 3 pounds)
  • 2 tablespoons drained capers
  • 1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)
Directions:
  1. Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper.
  2. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions.
  3. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
  4. Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.

Yield: 4 servings

Sheet Pan Sources:  Feasting at Home, Food Network, Bon Appetit

Easy DIY Kids Crafts & Recipes: Chewy Oatmeal Chocolate Chip Cookies

IMG_3194
Perfect for a Picnic
In anticipation of a social distance get together, Hannah and I searched for a cookie recipe that was low in sugar and dairy-free. We came across these “Ultimate Healthy Soft Chewy Oatmeal Raisin Cookies” on Amy’s Healthy Baking and switched out the raisins (picky eaters) for chocolate chips. The result? Yummy guilt-free cookies!
Happy baking, hon!
Ingredients:
  • 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ teaspoons baking powder (gluten-free if necessary)
  • 1 ½ teaspoons ground cinnamon
  • ⅛ teaspoon salt
  • 2 Tablespoons (28g) coconut oil or unsalted butter, melted and cooled slightly (I used margarine.)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) honey or agave
  • ¼ cup (40g) raisins (I used chocolate chips.)
Directions:
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins (or choc.chips). Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

According to Amy’s Healthy Baking,

It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If you prefer, pure maple syrup may be substituted in place of the honey or agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.

For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.

Yield: 15 cookies

IMG_3193

Easy DIY Kids Activities: Gluten Free Vegan Coffee Cake Muffins

Gluten Free Vegan Coffee Cake Muffins

Rainy day? Low on staples? Running out of recipe ideas? No problem!

Hubby and Son ventured to the grocery store over the weekend and found out that a) no one in New Jersey is allowed to enter a grocery store without a face mask and gloves and b) eggs are being rationed (think Easter and Passover). That means they returned with two dozen eggs for six of us…and it’s Passover. Want to bake during Passover? You need eggs. Don’t know what to eat? You need eggs. Love Matzoh Brei? You need eggs. You get my drift! A little searching turned up a recipe for Gluten Free Vegan Coffee Cake Muffins on Sarah Bakes Gluten Free that doesn’t use eggs and are surprisingly moist and delicious. My daughter tried one and said, “Is it okay if I have a second?” Yes!

Sarah says, The fluffiest vanilla muffins are topped with a layer of crisp, cinnamon crumb topping. Every bite is sweet, scrumptious and so satisfying. Have one for breakfast and another one for dessert.

Happy baking, hon!

Gluten Free Vegan Coffee Cake Muffins
Ingredients:
Crumb Topping
  • 1/2 cup Sarah’s gluten free flour blend  (I used rice flour.)
  • 1/2 cup cane sugar (I used regular sugar.)
  • 2 teaspoons ground cinnamon
  • 4 tablespoons dairy free butter, cold (I used butter since I didn’t need the recipe to be dairy-free.)
Vanilla Muffins
  • 1 3/4 cups Sarah’s gluten free flour blend (same as above, used rice flour)
  • 3/4 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened vanilla or plain almond milk*
  • 1/2 cup water
  • 1/3 cup grape seed or sunflower seed oil (I happened to have sunflower seed oil in the house, but vegetable oil would work, too.)
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • Additional ingredient: Since I didn’t need the muffins to be dairy-free, I added 2 Tablespoons of vanilla yogurt.)
Directions:
  1. Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
  2. To make crumb topping, stir together 1/2 cup flour, 1/2 cup sugar and cinnamon. Add dairy free butter and mix with fork until topping comes together. Set aside.
  3. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, oil and vanilla. Whisk batter until smooth.
  4. Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 21-23 minutes, until golden brown and toothpick inserted in center comes out clean.
  5. Remove muffins from muffin tin and place on cooling rack to cool completely.

FYI: My first batch are yummy, but crumbly. Plate and napkin needed!

Yield: 12 muffins

Delicious and Easy Flourless Chocolate Cake

You only need a small slice of this dense, fudgy flourless cake. I’m re-posting this recipe because it came out great again, and it was a great compliment to the Passover Apple Cake.

Happy holidays, hon!

Flourless Chocolate Cake

Ingredients:

8 ounces bittersweet chocolate, chopped

1/2 pound unsalted butter (16 Tablespoons or 2 sticks)

1 1/2 cups sugar (I used about a cup.)

6 large eggs

1 cup unsweetened cocoa powder, plus additional for dusting

Directions:

  1. Preheat oven to 350 degrees F.
  2. Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
  3. Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
  4. Remove bowl from heat and whisk in sugar.
  5. Add eggs one at a time, whisking well after each addition.
  6. Sift cocoa powder over chocolate and whisk until just combined.
  7. Pour batter into pan.
  8. Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
  9. Cool cake in pan on a rack for 10 minutes, then remove side of pan.
  10. Invert cake onto a plate and reinvert onto rack to cool completely.
  11. Dust cake with cocoa powder before serving. (or dust with confectioner’s sugar)

Serves: 10-12

Tips: serve with berries and whipped cream, add espresso powder for a mocha taste, freeze some slices for a future chocolate craving

Source: Genius Kitchen

Related Posts: Flourless Chocolate Torte, Flourless Peanut Butter Cookies, Gluten Free Pie Crust, Gluten Free Spinach Tomato Cheddar Quiche

Roasted Tomato Soup

Roasted Tomato Soup

Sometimes I run out of things to serve for dinner (believe it!) and I resort to breakfast-for-dinner (scrambled eggs or French toast) or soup-and-sandwiches. Nothing wrong with either!

Here’s an recipe I found on allrecipes.com Roasted Tomato Soup. It was easy, healthy, yummy and, when I had extra, no problem to freeze. I just defrosted the soup and re-blended it with a hand blender.

Happy cooking, hon.

Roasted Tomato Soup
Ingredients

–3 pounds roma (plum) tomatoes, quartered

–I yellow onion, halved and quartered

–1/2 red bell pepper, chopped

–3 Tablespoons olive oil

–1 Tablespoon sea salt

–1 1/2 teaspoons freshly ground black pepper

–3 cloves garlic, halved

–4 cups low-sodium chicken broth (original recipe calls for 5 cups, but I used 4)

–2 teaspoons dried basil

–1 teaspoon dried parsley

Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  2. Spread tomatoes, onion, and red bell pepper in 1 layer on prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  3. Roast in preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  4. Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  5. Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Tip: When all of the soup is in the stockpot, use a hand blender to get the consistency you want.

Tip: Make this recipe vegetarian/vegan by using veggie broth.

Tuscan Rosemary White Bean Soup

Tuscan Rosemary White Bean Soup

Thanksgiving is around the corner and I’m in the midst of shopping, cooking, baking and cleaning (aka moving piles from one part of the house to another!). At our holiday dinner, I always serve Velvety Vegetable Soup instead of salad, but this year I’m changing it up. (There might be a mutiny!) Since I like the consistency of Velvety Vegetable’s  blended veggies, I wondered if I could create the same texture with different ingredients. After combining and refining two recipes:  one from Ina Garten for Food Network and one from Serious Eats, I came up with my own version of Tuscan Rosemary White Bean Soup. This yummy soup feels like Fall.

Happy cooking, hon!

Ingredients:

–2 tablespoons extra-virgin olive oil, plus more for serving

–3 small to medium onions, finely diced (about 3 cups)

–3 medium carrots, peeled and finely diced (about 3 cups)

–2 ribs celery, finely diced (about 1 cup)

–3 garlic cloves, minced

–2 (15-ounce) cans white beans (cannellini or great northern), with their liquid

–1 quart chicken stock (I use a low sodium “chicken stock” that’s actually parve.)

–1 teaspoon ground thyme

–1 teaspoon dried mustard

–1/4 teaspoon paprika

–1/4 teaspoon tumeric

–2 bay leaves

–2 teaspoons kosher salt

–1/2 teaspoon freshly ground black pepper or to taste

–either 1 large branch fresh rosemary (6 to 7 inches), 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved, or 1 Tablespoon dried rosemary

–Parmigiano-Reggiano for serving, optional

Directions:

  1. Heat olive oil in a large stockpot over medium-high heat. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 5-6 minutes. Add garlic and cook, stirring constantly until fragrant, about 1 minute.
  2. Add chicken broth, beans with their liquid, thyme, mustard, paprika, tumeric, bay leaves, rosemary, and salt and pepper. Increase heat to high, and bring to a boil. Turn heat to low and simmer for about 15-20 minutes.
  3. Take soup off of heat and let cool a bit. Discard bay leaves and rosemary stems.
  4. In batches, transfer soup to a blender or food processor and puree until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the stockpot and stir to combine. Season to taste.
  5. Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.

Yield: Makes about 2 quarts, servings 6-8.

Tip: I’ll make this ahead of time, freeze it and, after defrosting, re-blend with a hand blender.