Quick White Bean Soup

Name: Quick White Bean Soup
Ingredients: 6 Tbs. olive oil; 1 stalk celery, finely chopped; 1 onion, finely chopped; 1 carrot, finely chopped; 1 clove chopped garlic; 3 cups cooked white navy or cannellini beans; 6 cups vegetable stock or water; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 2 plum tomatoes, finely chopped; 4 sprigs fresh rosemary

11 ingredients

15 steps

Ingredients

6 Tbs. olive oil
1 stalk celery, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 clove chopped garlic
3 cups cooked white navy or cannellini beans
6 cups vegetable stock or water
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 plum tomatoes, finely chopped
4 sprigs fresh rosemary

Directions

1

Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
2

Add celery, onion, carrot and garlic, and cook until they are softened.
3

Puree half the white beans with vegetable stock and remaining 4 tablespoons of olive oil.
4

Season with salt and pepper.
5

Add tomatoes to vegetables, and heat through.
6

Pour 1 cup of white bean puree into a soup bowl.
7

Spoon 2 tablespoons of vegetables into center of bowl.
8

Spoon 2 tablespoons of remaining white beans over vegetables.
9

Repeat until all ingredients are used up.
10

Garnish each bowl with rosemary sprig.
11

Serve soup hot.
12

Wine Suggestions
13

A roaring fire and a big glass of robust, slightly peppery California zinfandel, such as a Frey or Murphy-Goode, is the best way to enjoy this hearty winter dish.
14

If youre not up for such a heavy red wine, a Pinot Noir is another excellent option.
15

Try a Columbia Valley Canoe Ridge Estate Pinot Noir, filled with flavors of black cherry and blueberry, which is equally satisfying.