We are really close to getting on our plane for Florida and still on a high from our Cosmo mention so we have a really quick recipe to share. The last few days have been upwards of 100 degrees in DC and we just did not feel like walking outside to our car to get to the store, so we were forced to scrounge, once again, for ingredients and hope they all come together. This time, we were pretty lucky – this soup is comforting, not too heavy and really inexpensive!
White Bean Soup
Prep time
Cook time
Total time
Created By: Adam
Serves: 2-4
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, minced
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried rosemary
- 4 cups low sodium chicken stock
- 2 cans cannellini beans, drained and rinsed
- salt and pepper
- splash of cream – optional
Method
- In a large soup pot over medium heat add the butter and olive oil then add the onions and cook until translucent. Add the garlic, red pepper flakes and rosemary and cook for 30 seconds.
- Next, pour in the chicken stock, add the beans and allow to simmer for about 10 minutes.
- Remove the soup from the heat and use a hand held immersion blender until creamy (you can also use a blender, but be careful not to add too much liquid at once, instead blend the soup in batches). Season with salt and pepper then stir in a splash of cream.
Notes
You can also garnish with a drizzle of olive oil and serve with some crusty bread.
About the Author
inspiredtaste
3 Comments
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Great photo. White beans and I don’t see eye to eye but your picture makes the soup look lovely.
WOW. This soup looks so comforting and easy to prepare during these dog days of summer.
In my opinion, a splash of cream is never “optional”
I love beans so much. I usually recommend cooking your own dried beans because the texture and flavor is superior to canned, but I would give canned a go in a recipe like this where initial texture isn’t a concern.