Quick White Bean Soup
1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add celery, onion, carrot and garlic, and cook until they are softened.
2. Purée half the white beans with vegetable stock and remaining 4 tablespoons of olive oil. Season with salt and pepper. Add tomatoes to vegetables, and heat through.
3. Pour 1 cup of white bean purée into a soup bowl. Spoon 2 tablespoons of vegetables into center of bowl. Spoon 2 tablespoons of remaining white beans over vegetables. Repeat until all ingredients are used up. Garnish each bowl with rosemary sprig. Serve soup hot.
A roaring fire and a big glass of robust, slightly peppery California zinfandel, such as a Frey or Murphy-Goode, is the best way to enjoy this hearty winter dish. If you’re not up for such a heavy red wine, a Pinot Noir is another excellent option. Try a Columbia Valley Canoe Ridge Estate Pinot Noir, filled with flavors of black cherry and blueberry, which is equally satisfying.