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
2 teaspoons Dijon
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.