Try this quick version of a Mediterranean classic.
Rosemary Fifield, the Co-op’s Education Director Emerita, brings us this savory soup for the waning days of winter. (With all that alliteration, it has to be good.) Rosemary is a long-time Co-op member, foodie, farmer, and writer in Thetford, Vermont. She is the author of the fabulous book, The Co-op Cookbook: Delicious and Healthy Meals in Less Than Half an Hour. Her YA fiction rocks, too. Thanks for the recipe, Rosemary!
Purée of White Bean Soup
by Rosemary Fifield
This thick and garlicky soup is a Mediterranean classic normally made from dried beans slowly cooked with potatoes, onions, and garlic. Our quick version takes advantage of canned beans and a food processor to produce a hearty supper dish to serve with plenty of good crusty bread.
4 cups vegetable broth, divided
1 medium potato, peeled and diced small
1 large carrot, peeled and diced small
1 Tbs. olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups cooked cannellini beans, drained and rinsed if canned
¼ tsp. dried thyme
¼ tsp. dried rosemary
Salt and freshly ground black pepper to taste
1 teaspoon lemon juice
Croutons or toasted whole wheat bread
Bring 2 cups of the broth to a boil in a large saucepan. Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat. Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally. Add the garlic and cook for one minute. Add 1 cup of broth and bring to a boil. Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
In a food processor or blender, purée the beans with the final cup of broth. Add to the soup and bring to a boil. Season to taste with salt and pepper and adjust thickness with additional broth, if necessary. Stir in lemon juice. Serve with croutons or toasted bread as garnish.
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