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Volume 79

Dinner This Week: White Bean Soup

By Keith Dresser Published

This week’s menus include Creamy White Bean Soup, One-Hour Pizza, and Pan-Seared Pork Tenderloin for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: White Bean Soup and Bibb and Arugula Salad

For Creamy White Bean Soup with Herb Oil and Crispy Capers, we start by briefly simmering canned great Northern beans and their canning liquid with softened aromatic vegetables and herbs. This heating step causes the bean’s starch to hydrate, which makes the soup especially creamy. Herb oil and crispy capers are quick-to-make but impressive garnishes that complement the neutral soup base with vibrant color, flavor, and texture. Our Bibb and Arugula Salad with Pear and Goat Cheese uses a combination of peppery arugula and buttery Bibb lettuce. Thin slices of subtly sweet pear incorporate easily with the greens. Pepitas add crunch, while tangy goat cheese contributes richness. We use lemon juice as the base of the dressing because it pairs well with the sweetness of the fruit.

Printable Shopping Lists: White Bean Soup and Bibb and Arugula Salad  

Equipment Review Best Midpriced Blenders

From burnt-out motors to cracked pitchers and smoothies that aren’t smooth, most midpriced blenders are a bust. Luckily, we found one you can count on.

Dinner 2: One-Hour Pizza with Greek Cherry Tomato Salad

For our One-Hour Pizza recipe, we employ a handful of tricks to get a crust that is crisp, tender, and light without the need for a prolonged proofing period. First, we use a high percentage of yeast and warm water to make sure the dough rises in 30 minutes. We also use a combination of semolina and all-purpose flours to create a less elastic dough. Finally, we roll the dough between two sheets of lightly oiled parchment paper immediately after mixing so that it can relax while it proofs. For a Greek Cherry Tomato Salad that isn’t soggy, we start by quartering and salting cherry tomatoes to get rid of excess moisture. But instead of throwing that flavorful liquid away, we reduce it down on the stovetop and use it as a concentrated base for the dressing.

Printable Shopping Lists: One-Hour Pizza and Greek Cherry Tomato Salad

Equipment Review Baking Stones & Baking Steels

We tested five models of baking stones (also called pizza stones) and baking steels, preparing pizza, bread, and roast turkey and evaluating their performance and ease of use.

Dinner 3: Pan-Seared Pork Tenderloin Steaks and Braised Red Potatoes

For Pan-Seared Pork Tenderloin, we lightly pound tenderloins to create two flat sides for searing, then halve them crosswise to create moderately sized steaks that are easy to maneuver in the pan. Before searing, we slowly cook the pork in a low oven to ensure that it's rosy and moist from edge to edge. Finally, for great browning, we pat the pork very dry before searing it on the stovetop. Braised Red Potatoes with Lemon and Chives is a one-pan side dish that features the benefits of both boiling and roasting. We start by combining small red potatoes, butter, and salted water in a skillet and simmering the potatoes until they turn creamy. We then fully evaporate the water and allow the potatoes to brown in the butter.

Printable Shopping Lists: Pan-Seared Pork Tenderloin Steaks and Braised Red Potatoes


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.