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.
The 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.
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.
Good for you! It never hurts to try, right? As for the lighting…we do what we can! : )
This looks amazing– just added ingredients to tonight’s shopping list! Your blog is so beautiful. I’ll be back, for sure!
Let me know how it is! And thank you for your kind words…Stop by anytime!