WHITE BEAN SOUP
·
5
tablespoons olive oil, separated
·
2-3 cups
(205g) diced yellow onion (1-2
large onions)
·
2 cups
(135g) each: diced carrot, diced celery
·
8 teaspoons minced
garlic (~8 cloves)
·
1/2 cup tomato
paste
·
½ teaspoon each: salt & pepper
·
1/2 teaspoon
each: dried thyme, dried crushed rosemary
·
1/4 teaspoon red
pepper flakes, optional
·
6 cans
(15.5 oz. (439g) each) cannellini beans or great northern, drained
and rinsed
·
8
cups (907g) chicken stock
·
4 tablespoons basil pesto (jarred is fine)
·
Optional:
fresh thyme, Crusty bread, for serving
INSTRUCTIONS
SAUTE VEGGIES: Add 3 tablespoons olive oil to a large pot over medium
heat. Once oil is hot, add in the diced onion, carrot, and celery. Cook,
stirring frequently for 8-10 minutes or until onion is golden and soft. Add in
garlic and cook, stirring constantly, for 30 seconds or until fragrant.
TOMATO
PASTE: Add in the remaining 1 tablespoon
olive oil and tomato paste. Season to taste with salt and pepper (I add 1/2 tsp
fine sea salt & 1/4 tsp pepper). Mix and then cook, stirring frequently for
7-9 minutes or until veggies are very tender and tomato paste has become very
thick/darkened in color. Don't try to rush this step-- we are adding flavor and
ensuring the veggies won't end up crunchy (they don't soften much more)! Add in
the seasonings: dried thyme, dried crushed rosemary, red pepper flakes. Mix
through.
STOCK
AND BEANS: Slowly pour in the vegetable stock
while scraping the bottom of the pan to release any browned bits. Add in the
drained and rinsed beans and stir. Bring soup to a boil and then lower the heat
until soup is very gently simmering. Simmer, uncovered, for 10-15 minutes.
BLEND: Remove pot from the heat. Remove 4 cups of the soup and
transfer into a blender. Blend until completely smooth and then pour back into
the pot (use a spatula to scrape it all back in!). Mix to combine. Add in 4
tablespoons pesto and stir through. Taste and adjust seasonings.
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