Quick White Bean Soup
SERVES 6 TO 8
30 minutes or fewer
This hearty soup
banishes cold-weather chills. Feel free to substitute canned white beans for the dried ones.
- 6 Tbs. olive oil
- 1 stalk celery, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 clove chopped garlic
- 3 cups cooked white navy or cannellini beans
- 6 cups vegetable stock or water
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 plum tomatoes, finely chopped
- 4 sprigs fresh rosemary
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.