Fall Meals: White Bean Chorizo Soup & Apple Loaf

White Bean Soup & Apple Loaf | Fall Meals - Thou Swell
There’s nothing like a new season to inspire you to reinvigorate your kitchen life, and a bit of cooking is sure to warm up your kitchen, so who wouldn’t want to cozy up to the stove and explore some new recipes as the nights get colder? I’ll be sharing seasonal recipe pairings to hopefully inspire you to get in the kitchen and get cooking. First up, a simple soup and apple loaf. The white bean and chorizo soup is almost vegetarian – just pull out the chorizo and you’ve got a vegetarian meal, supported by protein-eous white beans, and the apple loaf is great because you can enjoy it for dessert and then again at breakfast the next morning!

[ezcol_1half]WHITE BEAN & CHORIZO SOUP (via Condé Nast Traveler)

3 tablespoons olive oil
1 medium yellow onion, peeled and medium diced
2 medium carrots, peeled and medium diced
2 cloves garlic, peeled and minced
1 tablespoon tomato paste
4 ounces Spanish chorizo
1 medium Russet potato, peeled and medium diced
2 cans (15-ounce each) cannellini beans, drained
3 cups chicken stock
Salt to taste

1. Heat a medium cast-iron pot over medium heat. Add the olive oil, onion and carrot.
2. Add a pinch of salt and cook for 5 minutes, stirring occasionally.
3. Add the garlic and cook for a minute.
4. Add the tomato paste, chorizo, and potato and stir to incorporate all flavors.
5. Add the drained beans and chicken stock. Stir and bring liquid to a simmer over high heat. Cover the pot, reduce heat to medium low and cook for 20 minutes or until tender.
6. Season with salt to taste and serve.

APPLE LOAF (via Sprouted Kitchen)

2 Heaping Cups Chopped Apples, Fairly Small Pieces
3/4 Cup Whole Wheat Pastry Flour
1 Cup Almond Meal

½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon

1. Preheat oven to 375.
2. Butter the loaf pan.
3. Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
4. Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
5. Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture til incorporated.
6. Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
7. Fill the loaf pan and sprinkle remaining 2 tbsp. of the muscavado. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for done-ness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
8. While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle her with a generous dose of the yogurt goodness.

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