This is the best time of year for a full-bodied, creamy soup. So comforting. One that I turn to again and again is this White Bean Soup from Janet Fletcher, author of Fresh From the Farmers’ Market. (As an aside – this is a great book. Published waaaay back in 1997, it’s one of the first to arrange the recipes seasonally. Check here for a more detailed description, but it’s one of my all time favs.)
Back to the soup. It’s a snap to make and consists of only a few ingredients. Nonetheless, it has such a deep, satisfying flavor – almost smokey. Once it’s pureed, it’s also very creamy, without a lick of cream. The only thing that requires a bit of forethought is soaking the beans. And do soak the beans. Canned don’t do this soup justice. Trust me.
White Bean Soup (adapted from Janet Fletcher)
1 lb dried cannellini beans, soaked 8 hours or overnight
1/4 c olive oil
1 large onion, chopped
2 carrots, diced
2 cloves garlic, minced
1/4 c Italian parsley, minced
2 bay leaves
6 cups chicken stock
salt and pepper to taste
fresh grated parmesan
Heat oil and in it saute onion, carrots, garlic, parsley and bay leaves for about 10 minutes. Add drained beans and chicken broth. Season with salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook for about 1 – 1.5 hours or until the beans are soft. Use an immersion blender or food processor to puree all or part of the soup. Return to pot. Thin with stock if needed. Serve with a drizzle of olive oil and sprinkle of cheese.
