The entire month of January is SOUP MONTH!

10-Minute White Bean Soup
 
Author: 
Ingredients
  • ½ cup dry white wine
  • 2 sprigs fresh rosemary, about 6 inches long each
  • 2 sprigs fresh thyme
  • 2½ cups low-sodium chicken or vegetable broth
  • Two 15-ounce cans of cannellini or other white beans, strained and rinsed
  • 1 small shallot, peeled, trimmed and halved
  • 1 small garlic clove, peeled, trimmed and halved
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
  • ¼ cup grated Parmesan
Directions
  1. Position a rack approximately 4 inches from the broiler source, and preheat. Bring wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
  2. Puree the beans, shallots, garlic, oil, butter, remaining ½ cup chicken broth, ½ teaspoon salt, a few grinds of pepper and ½ cup of the simmering broth in a blender until completely smooth and emulsified, approximately 2 minutes. Please use caution when emulsifying! Be sure to allow the HOT liquid a little bit of cool time (approximately 5 minutes) before emulsifying.
  3. Remove the herb sprigs from the simmering broth and set them aside. Whisk the bean puree into the broth, and return it to a gentle boil. Pour the soup into bowls, and garnish with the reserved herb sprigs and/or a few grinds of black pepper. Serve with your choice of side!

It seems that across the maps, we are all a little COLD!  Hopefully, some soup recipe’s during this month will help to warm you up.

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