Hello World! Welcome Friends! This year one of the things I want to work on is to try more new recipes. Nothing specific, just new! I love reading recipes. I love the pictures they create. The aromas, they way the house feels when I’m working in the kitchen. My little girl close by waiting to taste test. It’s heavenly!
White Bean and Rosemary Soup
The weather in Houston has been crazy cold. We’ve had ice and a wee bit of snow. And, the fireplace has definitely gotten a workout this winter. One of the first recipes I wanted to try was this White Bean and Rosemary Soup.
I found the recipe in a magazine, tore it out and saved it for a rainy day; well at least a cold day. There’s something about bean soups that give you this feeling of warmth and filling without overdoing the sensations.
While Chloe was at the Children’s Museum with a friend, Greg and I took some time to sort through the beans. It was nice to slow down, take a seat and share a moment sorting the beans. Such a simple task, but made lovely because we shared it together. The texture of the beans in our fingers mingled with laughter, because that man makes me laugh. Such a moment. Remembering to slow down and savor life is so important.
The ingredients for this soup are few, but they pack a delicious punch.
The start is simple, olive oil, onion, garlic, and rosemary. The aroma that filled the house was amazing.
The soup topping is chopped walnuts, lemon zest and rosemary.
The rosemary blends perfectly with the white beans and chicken broth to create a succulent bisque.
We thought it was amazing on the first day, but the next day leftovers were out of this world. We served it up with Provolone Grilled Cheese sandwiches that were taken to the next level when dunked in the soup.
The perfect lunch, delicious soup, baked bread and fruit for dessert.
- 1 (16 - ounce) package dried white beans, sorted
- 2 tablespoons olive oil
- 2 sweet onions, chopped
- 4 cloves garlic, minced
- 3 (4-inch) sprigs fresh rosemary
- 3 (32 - ounce) cartons chicken broth
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 2 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons lemon zest
- In a large bowl, combine beans and water to cover by 2 inches; cover with plastic wrap, and refrigerate overnight.
- In a large Dutch oven, heat olive oil over medium heat. Add onion, garlic, and rosemary; cook, stirring occasionally, until onion is tender, about 10 minutes.
- Drain beans and add to pot along with broth, pepper, and salt. Bring to a boil over medium-high heat; reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Discard rosemary sprigs.
- In the container of a blender or using an immersion blender, process soup until smooth.
- In a small bowl, stir together walnuts, rosemary, and lemon zest.
- Ladle soup into bowls and top with walnut mixture.
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