Lunch Soup

Today's lunch came together in a snap thanks to some pre-planning last night.  I found a recipe for White Bean Soup from Shutterbean and decided to make it for this week's lunches.  It came together very quickly and took minimal effort.  I omitted the crispy prosciutto on top (didn't have any) and used canned beans (as does her recipe), but dry beans would have been just as easy if I had thought about it 12 hours in advance.  I had some vegetables to use up, so I doubled both the celery and carrots.  I served it with a sprinkle of freshly cracked pepper and two pieces of toasted homemade bread.  Delicious!

White Bean Soup
Servings: 8 cups
Prep time: 10 minutes
Cook time: 1 hour

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 4 large sage leaves, chopped
• 3 cloves garlic, chopped
• 1 bay leaf
• 6 cups chicken broth
• 2 15-oz cans cannellini (white kidney) beans, drained and rinsed
• 2 tsp kosher salt
• freshly cracked pepper
• Juice from 1 lemon

Procedure:

1. In a large pot (I used my dutch oven), heat oil over medium high heat.  Add the onions and cook, stirring occasionally until they turn translucent, about 5-7 minutes.  Add the celery and carrot and continue to cook until they soften slightly, 10 minutes.  Add the sage, garlic, and bay leaf and continue to cook for 2 more minutes, until aromatic.
2. Add the stock and beans and 2 teaspoons of salt and freshly ground pepper (to taste).  Increase heat to medium high and bring soup to a boil.  Then lower the heat to maintain a gentle simmer.  Continue to cook, uncovered, until the vegetables are completely soft and have started to break down, 45 minutes to 1 hour.
3. Finish the soup by removing the bay leaf and puree in batches in a blender (or food processor, immersion blender).  Stir in the lemon juice to taste.

Onions

Celery added

Plus carrots

Garlic, sage, and bay leaves

Everything simmering together

Pureeing the soup

Lunch!