Creamy White Bean and Seaweed Stew With Parmesan
Cooking dried beans with seaweed is a traditional method of adding flavor that’s also thought to mitigate some of the gas-inducing enzymes present in the legumes. Here, white beans are simmered with briny dried kombu to add depth, then mixed with slivered kelp for freshness and a slight crunch. It’s a play on white beans with escarole, but with the flavor of the sea.
- Total:
- Serves: 8 persons
Ingredients
- ¼cup extra-virgin olive oil, plus more for serving
- 1yellow onion, diced
- 3teaspoons fine sea salt, plus more as needed
- 2carrots, sliced into 1/2-inch-thick rounds
- 1celery stalk, diced
- 1fennel bulb, trimmed and diced, fronds reserved
- 4garlic cloves, minced
- 1pound dried cannellini beans, covered in salted water and soaked overnight
- 2quarts cold water
- 1(4-inch) square dried kombu
- 3thyme sprigs
- 2cups ready-cut (or slaw-cut) kelp seaweed (about 6 ounces)
- Grated Parmesan, as needed
- Freshly ground black pepper
- Toasted country bread, for serving
Instructions
Step 1
In a large pot or Dutch oven, heat 1/4 cup oil over medium until hot but not smoking. Add the onion and 1 teaspoon salt and sauté until softened and lightly golden at the edges, 7 minutes. Add the carrots, celery, diced fennel and garlic and sauté until the garlic is fragrant, about 2 minutes.Step 2
Drain soaked beans and add to pot along with 2 quarts cold water, kombu, thyme sprigs and remaining 2 teaspoons salt. Bring to a simmer over high heat. Lower heat, partially cover the pot and simmer gently until the beans are done, 1 to 2 hours. If the beans start to dry out before they are cooked, add a little hot water to the pot, or if they seem too soupy, remove the lid during the last half-hour.Step 3
When beans are cooked, discard kombu and thyme sprigs. If you have an immersion blender, stick it in the pot and give it two or three pulses to create a creamy broth. Most of the beans should still be whole. Or, scoop out 1 cup of beans, purée them in a food processor or blender, and stir them back into the pot.Step 4
Stir kelp into the pot and simmer until tender, about 10 minutes.Step 5
If you have fennel fronds, chop enough to make 2 tablespoons and stir into the pot. To serve, ladle soup into bowls and top generously with Parmesan, pepper and a drizzle of olive oil. Serve with toast.