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White Bean and Garlic Soup

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A rich, garlicky taste make this soup from Cooking for Geeks hearty and filling! What makes it even more interesting is the addition of toasted bread pureed into the soup.

White Bean and Garlic Soup

by Jeff Potter

Ingredients

2 cups dry white beans, such as cannelloni beans, soaked overnight

2 cups chicken or vegetable stock (“Mom” prefers organic vegetable stock)

1 medium yellow onion, diced and sauteed

3 slices French bread, coated in olive oil and toasted on both sides

1/2 head garlic, peeled, crushed, and sauteed or roasted

Salt and pepper, to taste

Preparation

After soaking overnight, drain teh beans, place them in a pot, and fill it with water (try adding a few bay leaves or a sprig of rosemary). Bring to a boil and simmer for at least 15 minutes. Strain out the water and put the beans back in the pot (if using an immersion blender) or in the bowl of a food processor. Add the rest of the ingredients to the pot or bowl with beans and puree until blended.

Ladle into bowls, and sprinkle fresh Parmesan on top, if desired.

*Recipe provided by:

Cooking for Geeks

Jeff Potter
ISBN: 978-0-596-80588-3, 432 pages,
Book Price: $34.99 USD, Ebook Price: $31.99 USD

Visit oreilly.com to order a copy.

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Watermelon and Feta Cheese Salad

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This cool, refreshing salad from Cooking for Geeks takes seconds to make, and is perfect at this time of year as it is still sizzling outside! Watermelons abound right now, especially at the local farmer’s markets, so this makes a delightful dish that is both unique and invigorating.

Watermelon and Feta Cheese Salad

by Jeff Potter

Ingredients

2 cups watermelon, cubed or scooped

1/2 cup feta cheese, cut into small pieces

1/4 cup red onion, sliced super thin, soaked and drained

1 Tbsp. extra virgin olive oil

1/2 tsp. balsamic vinegar

Mint leaves, chopped (optional)

Preparation

In a bowl, add all ingredients, and toss to coat. Serve chilled.

**You can skip cubing the watermelon and feta and instead serve a slice of watermelon alongside a slice of feta, and alternate back and forth. You can also make appetizers by skewering a cube of watermelon and a cube of feta with a toothpick.

*Recipe and cover image provided by:

Cooking for Geeks

Jeff Potter
ISBN: 978-0-596-80588-3, 432 pages,
Book Price: $34.99 USD, Ebook Price: $31.99 USD

Visit oreilly.com to order a copy

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