This is one of those recipes that is actually embarassing in its simplicity – when you look at it, you almost think “of course it works – just look at it!  Everything you need is right there!”

Although, having said that, the only things you need to truly make this meal complete is either crusty bread – because, let’s face it, everything is better with a little yummy crusty bread – or maybe a toasted ____ and cheese sammich.  Ham and cheese.  Turkey and cheese.  Tomato and cheese.  Doesn’t matter.  Something that’s a little crispy on the outside and melty on the inside.  Doesn’t that sound like a perfect foil for a silky-smooth soup?

White Bean Soup

  • olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 sticks celery, diced
  • 2 garlic cloves, grated with a microplane
  • fresh thyme, about 6-8 stems, leaves and any soft stems
  • 4 cups chicken or vegetable stock
  • 2 cans cannelini beans, drained and rinsed
  • 3 Tbsp tomato paste
  • salt and pepper (this dish does well with a really good grinding of black pepper)

Heat the olive oil in a large pot over medium high heat.  Add the chopped onions, carrots, celery and thyme, cooking until soft (about 7-10 minutes).  Add garlic, stir and cook 1 more minute until fragrant.  Add stock, tomato paste and beans, then bring to the boil.  Reduce the heat and simmer for a good hour or so, making sure all the vegetables have time to cook thoroughly.  Check for seasoning, then puree with a blender stick or in batches in a blender.

a roast chicken sammich ... a cup of soup ... and thou ...

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