WHITE BEAN SOUP WITH BEET GREENS

You start this by making Tuscan White Beans with Sage and Garlic - then you add some things, puree some things, and it becomes a heavenly soup. I give the instructions for the beans from the beginning so you don't have to go looking for the other recipe.

I prefer to use the green tops of golden beets in this soup. You could also use green chard. Whichever you use, be sure the greens are firm and glossy.

1 lb. small white beans (dried)
1 head garlic, separated and peeled
2 tsps. crumbled dried sage leaves
salt
2 Tbs. olive oil
2 medium onions, chopped
1 large bunch beet greens, about 12 oz.
4-6 cups light vegetable broth*
fresh ground black pepper
lemon juice

Put the beans into a large, heavy-bottomed pot and add about two quarts water, the garlic cloves (reserving one), the sage, and two or three teaspoons of olive oil. Bring the beans to a boil, turn down the heat, and simmer them gently until they are tender. This could take anywhere from two to five hours, depending on the age of the beans. During this time, check the beans occasionally, and add water as needed to keep the beans well covered. When the beans are almost tender, add a teaspoon of salt.

Cook the chopped onions gently in a tablespoon of olive oil, stirring often, until they are evenly light brown, soft and sweet.

Wash the beet tops thoroughly, cut off any large or tough stems, and coarsely chop the greens or cut them into 1-inch strips. Chop the reserved clove of garlic, heat it in 2 teaspoons olive oil, and add the beet greens, tossing them in the hot oil until they wilt.

When the beans are perfectly tender, scoop out about a cup and a half of them and reserve them. Add the caramelized onions to the remaining beans and bean broth, along with about two cups of the vegetable broth. Puree this mixture in a blender, in batches, until it is smooth and creamy.

Pour the puree back into the pot and add the reserved white beans, the sauteed beet greens, and two to four cups more of the vegetable broth - enough to get the consistency you like in the soup.

Season the soup with fresh ground black pepper, more salt if needed, and a squeeze of fresh lemon juice.

Serves 8-10.

VEGETABLE POT PIE

This looks like a long list of ingredients, but don't let it put you off. Basically, an assortment of vegetables are cut up and simmered to make a stew, then covered with a cheese-flavored pie crust and the whole thing is baked. It's a great, warming supper dish for a cold night.

the vegetable stew:

1 small turnip
3-4 small Yukon gold potatoes (8 oz.)
2 medium carrots
1 small yam
8 oz. pearl onions
1 bunch green onions
1 stalk celery
4 oz. small mushrooms
1 tsp. olive oil
1 Tbs. butter
3 cloves garlic, chopped
1 1/4 cup green beans, cut in 1" pieces
8 oz. fresh green lima beans
salt and pepper to taste
1 1/2 cups vegetable broth
1 1/2 cups water
1 1/4 cups milk
1 1/2 Tbs. flour
1 tsp. chopped fresh thyme
2 Tbs. chopped fresh chives

the pastry:

2 1/2 cups flour
1 scant tsp. salt
1 1/4 sticks cold butter (5 oz.), cut in pieces
2 oz. sharp cheddar cheese, grated
1/2 cup grated Parmesan cheese
5-6 Tbs. ice water

Peel the turnip, carrots, and yam, and cut them and the potatoes into 1/2" dice. Blanch and peel the pearl onions. Cut the bulb ends off the green onions, and discard the green shoots or save them for something else. Slice the celery, and clean the mushrooms, cutting larger ones in half.

Heat the olive oil and a teaspoon of butter in a large, non-stick sauté pan, and sauté the garlic in it for about two minutes. Add all the vegetables, along with about half a teaspoon salt and a few grinds of pepper, and stir them over moderately high heat for about 6-8 minutes.

Add the vegetable broth and water, and simmer, covered, for twenty minutes. Whisk together the milk and 1 1/2 tablespoons flour, and stir it into the stew, along with the chopped herbs and the remaining butter. Continue stirring as the sauce comes back to a simmer, then allow it to simmer gently for another 5 or 6 minutes, until it thickens slightly. Taste, and correct the seasoning if needed.

Pour the stew into a large gratin dish or shallow casserole.

Make the pastry: Combine the flour, salt and butter in the container of a food processor and pulse until it resembles a coarse meal. Add the cheeses, and pulse again to combine. Add about 5 tablespoons ice water and process until the pastry just begins to clump together, adding another spoonful if needed.

Remove the pastry, gather it together into a mass, knead it two or three turns, and then pat it into a disk. Wrap the pastry and chill it at least half an hour.

On a lightly floured board, roll the pastry out in the shape of your baking dish, but slightly larger. Lay it over the baking dish, and trim away the overhanging edges with a sharp knife. Push the dough edges inside the rim of the baking dish. If you like, you can cut shapes from the dough scraps, moisten their bottoms and lay them on the crust in a decorative pattern.

Cut a few slits in the pastry to allow steam to escape. If you want a dark, glossy crust, brush the pastry with a wash of egg yolk and water.

Bake the pie at 400* for about 50 minutes, covering it loosely with a piece of foil for about the first 25 minutes to prevent the crust from browning too quickly. It should be golden brown, and the gravy bubbling under it.

Serves 6-8.