I'm a private chef. Sorry, I can't really tell you stories of getting cheesecake at Juniors for Puffy or some other uber rich person. But I can tell you some interesting stories of saving my clients life, emergency rooms or traveling along I 95.
Today I'm hanging out at Sloan Kettering Cancer Center's Urgent Care Unit after a night of no sleep. I never know what will happen from day to day. Today was my clients 3rd radiation treatment (to the spine) and a routine doctors appointment afterward. Somewhere she ends up in the urgent care unit to get a saline drip (eating and drinking is key!) Cancer is a bitch I tell you and you have to stay strong and fight.
While I attend doctors appointments with my client (gotta know the ins and outs and what I have to cook to heal) I tend to read boat loads of cooking magazines. I came across this recipe in Food and Wine (March 2002). I'm hoping that soup will help with her dehydration problems and beans of course are a great source of protein.
White Bean Soup with Asparagus and Peas
1 cup dried cannelloni or Great Northern Beans, rinsed, soaked overnight in cold water and drained
3 quarts rich chicken stock, preferably homemade
1/2 pound of farfalle pasta
1/2 pound asparagus cuts on the diagonal (bias) into 1 1/2 inch length
1 cup frozen peas
2 tablespoons minced flat leaf parsley
1 tablespoon finely chopped mint
1 teaspoon finely chopped thyme
1 teaspoon chopped oregano
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Freshly ground pepper
Freshly grated imported Pecorino cheese, for serving
1. In a large saucepan, cover the beans with enough water to reach 2 inches above them and bring to a boil. Reduce the heat to moderate and simmer for 30 minutes. Add a generous pinch of salt and cook until the beans are tender 15 - 20 minutes longer. Drain the beans.
2. In a large saucepan, bring the chicken stock to a boil. Add a pinch of salt and the farfalle pasta and cook over high heat until barely al dente, about 12 minutes. Add the asparagus pieces and beans and cook until the asparagus is crisp tender, about 3 minutes. Add the peas, chopped parsley, mint, thyme, oregano, lemon zest and lemon juice. Simmer until the vegetables are just tender and the pasta is al dente, 2 to 3 minutes longer. Season with salt and pepper. Ladle the soup into bowls and service, passing the cheese at the table.
Make Ahead: The recipe can be prepared through Step 1 and refrigerated overnight.