White Bean Soup
(adapted from Bread & Wine by Shauna Niequist)
2 shallots, sliced
1/2 pund carrots, sliced on the diagonal
1 bulb fennel, sliced
4 celery ribs, sliced on the diagonal
8 cups prepared Great Northern Beans or other white bean*
1 tbs rosemary
salt and pepper to taste
Vinaigrette (Dijon, balsamic vinegar, olive oil)
prosciutto, sliced in ribbons
Parmesan, thickly grated, or use a vegetable peeler to get pretty strips
In a dutch oven, soften shallots in olive oil over medium heat. Add carrots, fennel, and celery and allow them to soften, about 15 minutes. (If you don't have fennel, you can add some fennel seed for flavor or just leave it out)
Add beans and chopped rosemary.
*Note, I use dried beans and prepare them. If you use canned, I recommend rinsing and draining them. But you will need to add some water or broth to compensate.
Cover and cook for 30-40 minutes, or longer if you have time.
Add salt and pepper to taste. If you are using the prosciutto, remember it is salty, so go easy on the salt. Bacon is really nice with this soup too.
Mash with a potato masher for a chunky texture. For a smoother texture run part of it through a food processor or blender, or use an immersion blender right in the pot. I love my immersion blender so that is my tool of choice here.
Ladle into bowls and top the soup with Prosciutto, cheese, and vinaigrette.
This is a wonderful comforting soup.