Bean and Ham Soup

Bean and Ham Soup.  Hearty and delicious and perfect for a cold day.  This recipe was from our local Mariano's grocery store but I modified it by adding a couple ingredients, changing amounts and leaving a few out.  So, yeah.  Basically, it's not their recipe anymore.

Bean and Ham Soup

1 lb dried cannellini beans

1/4 c. olive oil

1 onion, chopped

4 carrots, diced

3 stalks celery, diced

4 cloves garlic, minced

3 T. flat leaf parsley (I just used dried.  about 2 t.)

2 bay leaves

4 c. chicken broth

2 c. water

1/8 t. black pepper

pinch of salt

1 - 1 1/2 c. chopped ham

Soak beans overnight in water to cover by 1 inch.  Drain.

Heat olive oil in a large pot over medium heat.  Add onions, carrots, celery, bay leaf, parsley and saute until veggies slightly softened.  Add garlic and saute another minute or so.

Add drained beans, ham, chicken broth, water, salt and pepper.  Bring to a simmer, cover and adjust heat so that it is barely a simmer.  Cook, stirring occasionally until beans are tender, 45 -90 minutes, depending on the age of the bean.  

Remove and discard the bay leaves.  Remove about 1/2 of the soup from the pot. Use an immersion blender to blend what is in the pot and add the 1/2 back into the pot.  Eat.

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c = cup

lb = pound

t = teaspoon

T = tablespoon

Lemoncello

So smooth.  So refreshing!

Lemoncello

10 lemons (try to buy organic so they don't have that waxy coating)
1 750ml bottle of vodka
2 1/2 c. sugar
4 c. water

 Zest the lemons.  I used a vegetable peeler to remove the peel in long strips.  Try not to get the white part.  That will make the lemoncello more bitter.

Update:  2022, I used a microplane to grate a couple of the lemons in addition to strips.  It was more lemony--definitely recommend!

Put the peels in a large glass jar or bottle.  Pour the vodka over them and cover the jar loosely.  Let the jar sit and enjoy the vodka bath for 7-10 days at room temperature.

After 7-10 days, combine the sugar and water in a medium saucepan and bring it to a boil.  DO NOT STIR (I don't know why!).  Boil for 15 minutes and allow the syrup to cool to room temperature. (I have to admit...I stirred and just boiled it until the sugar was dissolved.  I guess I messed up, but it still turned out excellent, so who knows?)

Combine the vodka mix and syrup.  Strain into glass bottles and seal.  Let mixture age for about 2 weeks at room temp.

Place bottled lemoncello in the freeze and enjoy icy cold in cute tiny cups.