White Bean Soup

Hard to believe old man winter only has one month left.  Soon, the earth will be thawing and the trees will be budding.  I can't wait!

But, while there's still a chill in the air, we may as well take advantage of it.  I so love soup.  Soups of all kinds.  I love the easiness one pot wonders that they are.  I love that they can be made hours ahead.

Bean soup.  As a child, I never much cared for my mom's bean soup.  And, therefore, have never really thought to make it myself.  Then I came across one in a Williams-Sonoma catalog that looked like a must-try.  I made a few small adaptations, and voila~ A bean soup I like!  It's hearty, without being heavy.

Try it! I think you will like it too.

White Bean Soup:
(adapted from Williams-Sonoma)

serves 6

2 Tbl. olive oil
1/4 cup chopped bacon
1/2 yellow onion, chopped
2 each carrot and celery, chopped
4 garlic cloves, minced
3 (15 oz) cans cannellini beans, drained
5 cups chicken broth
1/2 tsp. dried thyme
1/2 cup freshly grated parmesan
Salt and pepper
2 oz.  chopped pimento peppers, drained + 2 oz. for garnish
1/4 cup sherry (optional)

Heat a large soup pot, or dutch oven over medium heat.  Warm 2 Tbl. olive oil, and cook bacon for 5 minutes.  Add onion, carrots and celery; cook 8 minutes.  Add garlic, cook 1 minute.

Add beans, broth, sherry, 2 oz. pimentos and thyme.  Simmer over low heat 10 minutes. 

Remove from heat and puree with an immersion blender until almost smooth.  I like to leave a few small chunks of veggies and beans.

Stir in the cheese, salt and pepper to taste.

That's it!  You're done.  How easy was that?!

Enjoy ~