Wednesday, April 12, 2017

White Bean Soup

Making an occasional exception to the general ending of this blog, I'll continue to post new recipes now and then. It's purely for selfish reasons, so I'll be able to recreate new favorite dishes without having to dig through stacks of scribbled notes. Of course you're more than welcome to try these for yourself.

I think it's kind of funny - keeping track of my own good recipes was the original reason for starting the blog way back when. Back to basics. Here's a nice soup for you. This one is ridiculously easy and fast to make. It's the sort of recipe I like to make when friends are over, because I can cook and visit at the same time with zero kitchen stress. It's a meal in a bowl, and goes great with a nice crusty bread and some wine. Enjoy.

White Bean Soup

Over medium heat, sauté for a few minutes:
olive oil
diced tomatoes (1 can)
chopped garlic (about 6-8 cloves)

Add and cook for a few minutes:
vegetable broth (about 2 cups)
fresh rosemary, finely chopped (about 2-3 teaspoons)
fresh oregano, chopped (about 1-2 teaspoons)
fresh ground pepper

Add and blend with immersion blender:
canned cannellini beans (2 cans, drained and rinsed)

2 more cans of cannellini beans
fresh greens, any kind (about 2 large handfuls, chopped)

Stir over med-low heat until the greens are wilted and the soup is heated through.
Adjust seasonings.
Share with friends.