NATURA ELENA BY SEFAN DANI FOR RUMOURS

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ELLE FRANCE: A PLEINS VOLUMES

WHITE BEAN, CHICKPEA AND PASTA SOUP

1 strip (1 ounce) bacon, diced (optional)
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
1 tablespoon tomato paste
2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed
4 cups reduced-sodium canned chicken broth
3/4 cup tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley

Serves 6

Directions

In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
To serve, ladle soup into bowls; sprinkle with parsley.

* From Martha Stewart

VOGUE NETHERLANDS NOV '12: GOTH IS BACK

NATASHA POLY IN MADAME

RECIPE OF THE WEEK: WILD MUSHROOM AND SPINACH RISOTTO

BROWN RICE RISOTTO WITH MUSHROOMS AND WILTED SPINACH
Yield: 4 to 6 servings

4 cups chicken or vegetable broth2 cups water
1 bay leaf
1 tablespoon olive oil
1 onion, diced small
Salt
8 ounces baby bella mushrooms, diced small
1 1/2 cups brown rice, preferably short-grain
3 cloves garlic, minced
1 teaspoon minced thyme
1/2 cup white wine
10 ounces spinach, stems removed and leaves sliced into ribbons
2 teaspoons lemon juice
1 cup grated Parmesan cheese

1. Combine broth, water and bay leaf in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low.

2. Meanwhile, warm olive oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt; cook until the onions have softened, 5 minutes. Stir in mushrooms with another pinch of salt, and cook until the mushrooms have released all of their liquid and turn golden, another 5 minutes.

3. Stir rice, garlic and thyme into the pan. Cook until rice is translucent around the edges and smells fragrant, 5 to 7 minutes. Pour in wine and scrape up any browned bits from the bottom of the pan.

4. Reduce the heat to medium and begin ladling in the warm broth, 1/2 cup at a time. Stir risotto occasionally and wait until each ladle of broth is almost fully absorbed before adding more. Because brown rice has less starch and absorbs liquid slowly, cover the pan between broth additions to encourage creaminess and help speed cooking.

5. After adding about 4 cups of the broth, begin tasting the rice and checking for doneness. The risotto should start to look thick and creamy in the last 10 minutes of cooking. Once the rice is cooked through, add one more ladle of broth (but not the bay leaf), spinach, lemon juice and cheese. Stir until the spinach is wilted and the cheese has melted. Serve immediately.