While this may not be the harshest winter we’ve had in a while (knock on wood… I’m not complaining!), cold winter days put me in the mood for some soup. And this year, I’ve experimented with a new recipe. It’s a White Bean and Vegetable Soup that’s gluten-free, dairy-free and vegetarian friendly… or not! It’s sure to please the all the people! It’s also pushed me to cook with fresh fennel for the first time. Not so scary after all! This recipe was inspired and adapted from the book Bread & Wine.
Ingredients & Directions
- 2 shallots, sliced (I have also used 1 medium yellow onion instead)
- 1/2 lb. carrots, sliced thin
- 1 bulb fennel, sliced*
- 4 ribs of celery, sliced
- 4 (19 oz.) cans of cannellini beans in liquid
- 1 TB rosemary, chopped
- salt & pepper to taste
- optional prosciutto, torn into thin strips
- optional parmesan, curled into strips with a veggie peeler
- In a large stockpot or cooking pot, soften the shallots (or onions) in olive oil over medium heat– about 5 minutes.
- Add carrots, fennel, celery and allow to soften–about 10-15 minutes– stirring occasionally.
- Add beans in their liquid and chopped rosemary (I use dried rosemary)
- Cover & cook for 20 minutes at a gentle boil. (Stirring occasionally.)
- Taste, add salt & pepper, cover and cook for another 20 minutes. (Stirring occasionally.)
- Off the heat, use an immersion blender (or food processor, but seriously the immersion blender has changed my soup life!) to blend to a mostly-smooth puree consistency. The carrots are usually still kind of chunky.
- For the meat and dairy eaters, serve with prosciutto and the parmesan cheese.
- And don’t forget about a fresh D.O. baguette or rustic italian loaf for dipping!