Pasta Fagioli
Serves 4
Think of this soup as more of a concept than a recipe. Quatrano
throws in a handful of turnip greens while making hers and says:
“This is the idea of a pasta fagioli. Use anything you’ve got.” The
garnishes for this soup—the dehydrated olive powder and the
sourdough croutons—aren’t necessary, but they sure make it
great.½ sourdough boule, crusts removed, cut into small cubes
¼ cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
3 cloves garlic, peeled and thinly sliced
4 baby fennel, sliced in half, or ¼ large fennel, cored and
sliced into thin strips
4 baby turnips, peeled, or 1 large turnip, peeled and cut into
bite-size pieces
½ cup balls of peeled Yukon Gold potato, scooped with a
melon baller
4 skinny baby carrots, peeled and quartered