Joy and I are hosting a Christmas cookie decorating party tonight. I must admit, it’s really more party than decorating, but we do manage to create some beautiful cookies in between glasses of wine. Tonight we’ll be kicking things off with Joy’s Quick White Bean Soup with Rosemary. This is a fabulous soup that only takes a half hour to make, leaving you plenty of time to bake cookies, make frosting, open bottles of wine, and shake up Chocolate Martinis. It’s also a perfect choice for a busy winter work-night.
|Quick White Bean Soup with Rosemary||
- 1 small onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 3 medium cloves garlic, minced
- 4 oz. piece of Parmesan rind*
- Kosher salt
- Freshly ground black pepper
- 4 – 15.5 oz. cannellini (white kidney) beans, drained and rinsed
- 1 sprig of fresh rosemary
- Hearty Italian bread, sliced and lightly toasted
- Balsamic vinegar for drizzling
- *The Parmesan rind is a key ingredient in this soup, adding a real depth of flavor. The next time you shop for Parmesan, buy a whole piece and shred it at home. Stick the rind in the freezer to have on-hand for vegetarian soups like this one. If you want to make this recipe without the Parmesan rind, add vegetable stock instead of water to enhance the soup’s flavor.
- In a large, heavy-bottomed Dutch oven or soup pot, heat oil until shimmering. Add onion, carrot and celery and cook, stirring occasionally, until softened (5 to 6 minutes). Stir in garlic and cook until fragrant, about 30 seconds. Add the cheese rind, beans, salt and 3-1/2 cups of water.
- Increase heat to medium-high and bring to a simmer. Submerge the rosemary sprig and remove from heat, then cover and let stand for 15 to 20 minutes. Remove and discard the rosemary and the cheese rind. Using a stick blender, gently puree about half of the beans to slightly thicken the soup.
- Adjust seasoning with salt and pepper. Drizzle with olive oil and serve with toasted bread on the side; pass the balsamic vinegar separately.