White Bean and Rosemary Soup

¼ C olive oil

3-4 sprigs fresh rosemary

June 3 021 June 3 022

1 large yellow onion, diced

4 large garlic cloves, minced

June 3 023 June 3 026

¼ C tomato paste

½ c dry white wine

June 3 027 June 3 028

1 C sun-dried tomatoes, julienned

June 3 024

4 bay leaves

2 t dried thyme

2 t dried oregano

½ t fennel seeds

1 t red pepper flakes

1 pound northern beans, rinsed and soaked for several hours or overnight

8 C chicken stock

June 3 029

1 – 5 ounce container of baby kale

In a preheated soup pot, add oil and rosemary sprigs. Allow rosemary to gently simmer while it flavors the oil. Once leaves start to look a little dry, add onion and garlic. Add a spritz of salt and fresh cracked pepper. Continue to sauté until onions are translucent. Add tomato paste and continue to sauté. You want the paste to deepen in color. Some brown bits on the bottom of the pan are desirable. BROWN = FLAVOR, I once heard someone say. Good. Careful not to burn the paste, but allow enough time for deeper color to develop. Natural sugars are being extracted. This step renders a great deal of flavor. Don’t be in a hurry! Once you have sufficient brown bits, add your wine for deglazing. Allow the wine to evaporate creating a nice thick sauce. See the picture! The addition of the wine adds a nice acidic element too. At this point, the remainder of the ingredients, except the kale, can be added. Bring soup to a boil and reduce heat and cover pot and allow soup to simmer for several hours. Obviously, tender beans are the goal. The cooking time can vary depending on how long you soak the beans and also how old the beans are. (We once cooked some garbanzo beans for days, it seemed, and they still were not tender.) Prior to serving, add kale and adjust seasoning with salt and pepper. If soup is too thick, add more stock. Serve with freshly grated parmesan, chopped parsley, and a drizzle of EVOO. A nice crusty crostini is great for dipping.

June 42 007

I added some grilled chicken and apple sausage to the soup.

Most soups benefit from an overnight stay in your fridge. Flavors fully develop and blossom. Plan ahead. Better flavor results, in most cases, when you give soup a chance to rest.

Also, hopefully no one is using an aluminum soup pot. Acidic elements can yield undesirable tastes when you are cooking with aluminum. Stainless is the ticket.

3 comments

  1. The White Bean and Rosemary Soup is delicious! I omitted the white wine (didn’t have any) and substituted vegetable broth for chicken broth (vegan eater in house). So easy and flavorful. Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s