"White bean soup recipe is vunderfully easy," Lisa says of her friend Jane's soup, "and a simple curative for the cold wind rattling the windows outside."
Curative White Bean Soup
makes as much as you want it to
chicken stock
cannelini beans
chopped carrots
cannned tomatoes
green beans
onions
a little hot sauce
chopped thyme
chopped rosemary
chopped parsley
parmesan cheese
Bring to a boil and then left to simmer for hours. When the beans are soft, puree about half of it (depending on how much texture you want to remain). At that point, salt and pepper. (Salt beforehand retards the cooking of the beans). Throw on some chopped parsley and grated parmesan cheese right before serving.
(Thanks, Jane and Lisa!)
© 2009 Apartment Therapy
Are these canned beans or the dried kind?
dried. and i should add that the majority of the vegetables didn't go in til near the end of the, er, program.
O, soup lovers of the world! Let me add some details that might make this soup a little easier to make. (And I will out myself now as Jane, pal of the fabulous Lisa, and I am the creator of this soup and giver of the dinner party on Saturday where it was served.
-A few extra added ingredients which i have kept secret... until now:
excellent quality balsamic vinegar
red pepper flakes (not hot sauce)
a few bay leaves
a giant hunk of parmesan rind from a piece of good cheese (but not if your cheese has a wax rind, don't go there).
-A few clarifications of the process:
Start by sauteeing the onions and carrots in lots of olive oil, until very soft and almost browned.
Then add a large can of diced tomatoes (I like that organic muir glen brand).
Next, add two cans of white beans (as much as I love to cook I have not yet mastered the art of dealing with dried beans).
Add the green beans and then the box/large can of chicken stock, followed by seasonings (red pepper flakes, lots of s&p, a generous dose of the balsamic).
Throw in the parmesan rind (it will melt and make it extra rich), and the herbs, saving some extra fresh herbs for serving.
Let is cook for a while (at least half an hour, though it could sit on the stove for three days and taste better and better every day. You might have to add a bit more stock if it hangs out for awhile.
Before serving, remove what might remain of the parmesan rind, as well as the bay leaves (choking is so last season).
Garnish with extra fresh herbs and grated parmesan, along with a drizzle of high quality olive oil if you are feeling sassy.
Enjoy.
Thank you Jane for 'filling out' the recipe! Seems good. Ah, cooks and their secret ingredients!:)
I had heard about using the Parmesan rind in a soup; it's now become clear to me!