It’s supposed to significantly cool down this weekend, dropping 20 degrees in temperature. That makes this weekend a perfect time to snuggle up inside with a pot of soup on the stove, warming up your home with it’s flavors. I’ve been on a soup kick over the last few weeks, I can’t seem to get enough!
I found this white bean soup recipe when I was trying to get rid of the many cans of cannelloni beans that were taking up far to much room in the cabinet. Everything that the Barefoot Contessa touches, turns to gold, so I knew it would be good. I was right! I served it with a side of traditional bruscetta. Have a great weekend!
The original recipe uses dried beans and serves 6. I modified with the organic canned beans I had in stock, and cut it down to serve 4 so that we would have leftovers. I also made it vegan by substituting vegetable stock for chicken stock.
-2 cans canellini beans, rinsed
-2 yellow onions, sliced
-1/4 cup olive oil
-2 garlic cloves, minced
-1 large branch fresh rosemary (6 to 7 inches)
-1 quart vegetable stock
-1 bay leaf
-2 tspns sea salt
-1/2 tsnpn black pepper
-In a large stockpot saute the onions with the olive oil over low-medium heat for about 10 minutes (until onions are translucent)
-Add the garlic and cook over low heat for 3 more minutes.
-Add the rinsed white beans, rosemary, vegetable stock, and bay leaf.
-Cover, bring to a boil, and simmer for 30 minutes.
-Remove the rosemary branch and the bay leaf.
-Coarsely puree the soup in a food processor (it will be way too liquidy if you puree for too long, so take this slowly!)
-Return the soup to the pot to reheat and add salt and pepper, to taste.