Sunday, April 19, 2015

White Bean Soup

White Bean Soup

This soup really is so versatile. I had a ham bone lying around so I used the ham bone and water (instead of the broth listed below) and I shredded the extra scraps of ham from the bone to put in the soup). You could also add some diced tomatoes, spinach or kale to this soup if you have any needing to be used up. I have recently become a big fan of the way that Shauna Niequist tops her white bean soup with curls of parmesan and a drizzle of vinaigrette, but the soup is still great without them. You can even make this more quick and easy by using canned beans instead of dried, rinsing and draining them, and combining them with 2 cups of broth (instead of 8) and the rest of the ingredients according to the directions. Don't forget some crusty bread for dunking in the soup.

-2 Tbsp olive oil
-1 onion, diced
-2 big (or 4 small) carrots, diced
-2 ribs celery, diced
-4 cloves garlic, minced
-8 cups of vegetable or chicken broth
-1 lb dried white beans (soaked overnight and rinsed)
-1 tsp dried rosemary
-1/2 tsp dried thyme
-1/2 tsp black pepper
-1/2 tsp red pepper flakes
-1/2 tsp salt (if needed, based on the saltiness of your broth)
-1 Tbsp sugar
-1 Tbsp white balsamic vinegar
-(optional) 1-2 cups meat of choice, either cubed ham, chopped prosciutto or crumbled cooked sausage

Heat olive oil in medium large pot over medium heat. Saute onion, carrots and celery until they begin to soften, about 5 minutes. Add garlic and cook 1 additional minute, stirring constantly. Add broth, beans, dried rosemary, dried thyme, black pepper, red pepper flakes and meat of choice (if using). Bring to a simmer and reduce heat to medium low. Continue to cook, stirring every now and then, until beans reach the desired tenderness (about 1-1.5 hours). Taste for seasoning and add salt if needed. Mash some of the beans with a potato masher or wooden spoon to thicken the soup. Stir in the sugar and vinegar.

Serve with parmesan curls, crusty bread and a balsamic vinaigrette (see link in intro paragraph) or plain balsamic vinegar for drizzling.

No comments: