With the weather being so cold, I am taking a much-needed break from photographing sessions here in Lake Keowee and instead working on all of the bookwork, filing, and tax preparation that I put off during the crazy-busy autumn. That means I am spending lots of time in my home office, but I also have more time to actually COOK our meals. If you love bean soup, make this today. Got the recipe from the W-S web site. I made my own chicken stock for it by buying a readymade rotisserie chicken, removing all of the meat (and there was enough for two recipes for dinner right there), then throwing the carcass covered with water into a crockpot and cooking on low all night. Easy and delicious, and really cost effective (soup stock in grocery stores is NOT cheap!).
Ingredients for White Bean Soup:
1/4 c olive oil
1/4 c chopped pancetta (or 1 lb bacon, which is what I used because there is no prayer of getting pancetta where I live)
1/2 yellow onion, chopped
1 carrot, peeled & chopped
1 celery stalk, chopped
4 garlic cloves, minced
(3) 15 oz ) cans cannellini beans, drained
5 cups chicken broth
3/4 tsp freshly chopped thyme
1/2 c grated parmigiano-reggiano cheese
salt & pepper to taste
In dutch oven, heat 2 T of olive oil. Add pancetta & cook until crisp, @5 min. Add onion, carrot, celery, and cook, stirring occasionally, until beginning to soften, @8 min. Add garlic and cook another minute. Add beans, broth, thyme and bring to a simmer. Reduce heat to low, cover, and cook until vegetables are tender, @15 min. Puree in blender until smooth. Stir in cheese and season with salt & pepper. Try not to eat the whole pot of soup (Jim and I, Allison and Josh polished it off at one sitting, with chicken and roasted red pepper panninis).