White Bean Soup

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This soup really blew me away today. For the minimal time and ingredients it has such a hearty, comforting, lodgey taste. It almost feels like I could be looking out on the Sochi slopes, with a mug of soup in hand, bundled in a Russian-knit wool sweater, fleece lined leggings…and, of course, my Costco socks.

WHITE BEAN SOUP (adapted from Bread and Wine)

3 tablespoons olive oil

2 shallots, diced

1/2 pound carrots, sliced small coin size

1 build fennel, sliced thinly

4 celery, sliced thinly on diagonal

1 sprig of rosemary roughly chopped

3 cans white bean in liquid + 1 can liquid from the white beans

salt and pepper to taste

VINAIGRETTE:

2 teaspoons Dijon

balsamic vinegar

olive oil

In a large pot, soften shallots in olive oil over medium high heat. Add carrots, fennel, and celery. Soften 10-15 minutes.

Add beans in their liquid and the extra bean liquid, rosemary, and salt. Simmer at a gentle boil for 25-35 minutes (depending on your time).

Using the back of a wooden spoon, mash the soup for a chunky texture (This really makes it creamy!). Remove from heat and serve with toppings of choice (vinaigrette, parmesan, rosemary, shredded bacon)

For the vinaigrette: whisk the dijon, and a 2:1 ration of oil to vinegar. Mix until creamy and drizzle over soup and stir in to add a rich and rustic taste.

DSC02241DSC02243The most nature light in our apartment comes through the bedroom that faces the West. It’s my favorite time of day in our sub-earth abode. 

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4 Comments

Filed under recipes

4 responses to “White Bean Soup

  1. I love the picture of your set-up. I have a ridiculous one by the front door. We only have a skylight 😦 Anyway, the soup looks great. I’m trying to learn to eat soup, which Ive generally had a distaste for, but this winter is bad and I’ve been craving a bit of extra warmth.

  2. This looks amazing– just added ingredients to tonight’s shopping list! Your blog is so beautiful. I’ll be back, for sure!

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