White Bean Soup

I swear that I crave soup on a weekly basis in the wintertime. It’s not even very cold here in Dallas (I think it’s supposed to be 70 degrees on Saturday!) but there’s something about the combination of soup and December and the holidays that is nostalgic for me, so I find myself making tons of different kinds over the course of the month (continuing on into January and February, too). Since I’m cooking through Bread & Wine, I decided to try author Shauna Niequist’s White Bean Soup, a hearty mix loaded with delicious beans and vegetables. It is safe to say that I am now obsessed with this soup – it was so easy to make and it is extremely tasty. It thickens over time and gets better and better each day, almost chili-like in texture and so flavorful and robust. I add vinaigrette to my steaming bowl of soup, and James liked his with prosciutto. Both of us agree that parmesan cheese a must. And here’s an important note – I couldn’t find fennel at the store when I was shopping so I made the soup without it, and I think it turned out delicious. I’m sure it tastes wonderful with fennel included, as the recipe suggests.

White Bean Soup

Recipe via Shauna Niequist

Ingredients:

  • 2 shallots, sliced
  • 1/2 lb 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
  • 1 tbsp rosemary, rough chopped
  • Salt and pepper to taste

Instructions:

  1. In a stockpot or Dutch oven, soften two sliced shallots in olive oil over medium heat.
  2. Add carrots, fennel, and celery, and allow to soften for 10 – 15 minutes.
  3. Add beans in their liquid and chopped rosemary.
  4. Cover and cook for 20 minutes at a gentle boil.
  5. Taste, add salt & pepper, taste again – and keep in mind that you’ll get a good amount of salt from the toppings.
  6. Cook for 20 more minutes, or longer if you have time. Off heat, mash with a potato masher or the back of a wooden spoon for a rustic chunky texture. If you’d like a smoother texture, run it through a food processor or use an immersion blender in the pot.
  7. For the balsamic vinaigrette, mix a spoonful of Dijon, a few tablespoons of balsamic, a quarter cup or so of olive oil, some salt and pepper in a glass jar, then shake well. Adjust to taste.
  8. Serve with a small pitcher of vinaigrette, and bowls of prosciutto torn into ribbons, grated Parmesan, and chopped rosemary.
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