I thought I would offer up my favorite soup recipe.
Now that it is winter I make my White Bean Soup weekly.
It is easy and delicious.
It keeps in the refrigerator for at least one week.
Ingredients:
5 Celery Stalks
3/4 bag of Baby Carrots
1 Large Sweet Onion
1 Shallot
1 Box Low Sodium Vegetable Broth
3 Cans Cannellini Beans
1/4 Dry White Wine
1 Parmesan Rind
Kosher Salt
Fresh Ground Pepper
Avocado Oil
Optional-Fresh Basil
Directions:
Just the mention of Mirepoix makes me feel so professional. Don’t be intimidated as it only consists of carrots, celery and onions.
Slice 5 stalks of washed celery with the bottom and top removed.
Cut up 3/4 of a package of baby carrots. Slice them in half.
Dice 1 large sweet onion and 1 shallot.
Sauté onion and shallot in a large pot with the bottom covered in preheated avocado oil, add kosher salt and fresh ground pepper.
I sauté the onions first. Do not let them get brown. After 5-10 minutes toss in the carrots and celery and saute for at least 10 minutes on a low to medium flame. Taste test time. You want the carrots and celery to be slightly tender.
Pour in 1/4 cup dry white wine.
Toss in a Parmesan rind,
Add the entire 16oz. box of low sodium Vegetable Broth and stir.
Add 3 cans of Cannellini Beans including the liquid in the can (never use Goya for taste and political reasons!)
I let the mixture simmer for 45 minutes, stirring occasionally.
When the beans sit longer in the soup, the broth will thicken. You can always add water if the soup gets too thick.
When the beans sit longer in the soup, the broth will thicken. You can always add water if the soup gets too thick.
You are finished.
I often place the soup mixture in the blender and blend until mixture is a thick smooth soup.
The White Bean Soup is fabulous…delish, easy, fast and inexpensive.
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