Friday, December 27, 2013

Magical White Bean Soup Revisited

I mentioned this soup back in mid-November, but it's so good I think it deserves it's own page.

It's PHENOMENAL.

With just vegetables, a touch of oil, and white beans, it's flavorful, satisfying, vegan and gluten free, and did I mention that it's seriously yummy?

It's kicked up a few notches when you stir in a spoonful of home made vinaigrette and give it a sprinkle of parmesan cheese.  You don't need to do much to it.  When we had friends over for dinner back in November, we had bowls of parmesan, prosciutto, and chopped rosemary as well as a little pitcher of vinaigrette on the table for everyone to top as they pleased.  It went over splendidly.

I found this recipe in the book Bread & Wine  
by Shauna Niequist.  I cannot recommend this book enough.  Not only is it a fabulous read, full of stories about life and love, family and friendship, almost every chapter has a killer recipe at the end.  Every single thing I've made from this book has been the best thing I've ever made.  

If you're looking for a hearty, delicious, feel-good meal, try this soup.  You will NOT be sorry.




Magical White Bean Soup

Ingredients
  • 2 shallots, sliced
  • 1/2 pound carrots, sliced into thin coins on a diagonal
  • 1 bulb fennel, sliced
  • 4 celery ribs, sliced on a diagonal
  • 6 cans white beans in liquid (cannellini or great northern beans)
  • 1 tbsp rosemary, chopped
  • Salt and pepper to taste
Vinaigrette
  • 1 tbsp Dijon
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Olive Oil
For Serving
  • Prosciutto, torn into ribbons
  • Parmesan, freshly grated or curled into strips with a vegetable peeler
  • 1 tbsp rosemary, rough chopped
In a stockpot or dutch oven, soften two sliced shallots in olive oil over medium heat.
Add carrots, fennel, and celery, and allow to soften, 10 to 15 minutes.
Add beans in their liquid and chopped rosemary.
Cover and cook for 20 minutes at a gentle boil.
Stir well, cook for an additional 20 minutes, or longer if you have time.
Off heat, mash with potato masher or the back of a wooden spoon for a rustic, chunky texture.  (If you'd like smoother texture, run it through a food processor or use an immersion blender in the pot.)

For the vinaigrette:
Mix dijon and balsamic vinegar in a jelly jar, salad dressing shaker, or bowl.  Add oil and mix again. Salt and pepper to taste.

I totally burned my last batch of soup.  It turned out fine as long as I didn't try to scrape the burnt part into the rest of the soup.  However, I have a giant burnt patch on the bottom of my beautiful Le Creuset enameled stock pot.  If you have any tips for how to get that off without hurting the pot, PLEASE LET ME KNOW!!  E-mail me or comment below.